041 


ij$jf$8  m%$M 


RETAIL  PRICE 


OUR  COUNTRY'S  CALL 
TO  SERVICE 


THROUGH  PUBLIC  AND  PRIVATE  SCHOOLS 


WORK  -  SAVE  -  GIVE 


J.  W.  STUDEBAKER 


SCOTT,  FORESMAN  AND  COMPANY 

CHICAGO  NEW  YORK 


ROBERT  O.  LAW  COMPANY 

rDITION   BOOK   MANUFACTURERS 
CHICAGO         U.       S.        A. 


OUR  COUNTRY'S  CALL 
TO  SERVICE 


THROUGH  PUBLIC  AND  PRIVATE   SCHOOLS 


WORK— SAVE— GIVE 


A  Summons  and  a  Plan  of  Action  for  A  merican  Boys,  Girls,  Parents. 

How  to  win  the  War  for  Democracy  by:    1.  Conserving  Food.    2.  Plant- 
ing Home  Gardens.       3.  Saving  Fuel.       4-  Thrift  —  War 
Savings  Stamps,  etc.     5.  Helping  the  Red  Cross. 
6.  What  Democracy  Means. 


BY 


J.  W.  STUDEBAKER 

ASSISTANT   SUPERINTENDENT   OF   SCHOOLS,   DES  MOINES,    IOWA 


,   ,M   '   '  )     )  , J 

,!<>-•  >    *  1      3 

'  >..  »  o  '     1  O 


, 


,      /;  ,sj  ,v  >  »,». 

"B''.J|J.'>»0  J»J'        *»          »      O   3 


SCOTT,  FORESMAN  AND   COMPANY 

CHICAGO  NEW  YORK 


WORDS  FROM  PRESIDENT  WILSON 

The  supreme  test  of  the  nation  has  come.    We  must  all  speak, 
act,  and  serve  together. 


The  whole  nation  must  be  a  team,  in  which  each  man  shall 
play  the  part  for  which  he  is  best  fitted. 


Loyalty  means  that  you  ought  to  be  ready  to  sacrifice  every 
interest  that  yo,ij.ha«ve,  and,  ypur^lifa  itself,  if  your  country  calls 

upon  you  to  do  s<3.«*  *•          .-*:!•? 

•  •.• 


•  •    •  ••  •  .    • 

•    •     ••••*•• 


•    ••    •>««    •••••      »     .     •• 

This  is  fluj  «t  jrfie  Jtf§r.  ^ America!  jfcV», Correct  her  unpardonable 
fault  of  wastefulness  *an"d  extaaVagance.  Let  every  man  and 
every  woman  assume  the  duty  of  careful,  provident  use  and 
expenditure  as  a  public  duty,  as  a  dictate  of  patriotism  which 
no  one  can  now  expect  ever  to  be  excused  or  forgiven  for 
ignoring. 

WOODBOW  WILSON 


Copyright  1918 
By  Scott,  Foresman  and  Company 


.  PEERAGE 

3    >   ^ 

This  little  book  is  the  outgrowth  of  a  series  of  efforts  not  only  to 
supply  pupils  and  parents  with  the  information  necessary  to  an  intelli- 
gent understanding  of  some  of  our  great  national  needs,  but  also  to 
make  clear  to  them  that  real  service  and  patriotism  mean  unselfishness, 
sacrifices  freely  made,  and  deeds  actually  done  at  home  in  civilian  life  as 
well  as  at  the  front  in  the  death-struggle  for  Democracy. 

Early  in  this  school  year  an  attempt  was  made  in  the  Des  Moines 
Public  Schools  to  accomplish  these  ends  by  supplying  teachers  with 
Government  pamphlets  and  lesson  plans.  This  method,  however,  proved 
unsatisfactory  because  of  the  constant  difficulty  encountered  in  securing 
and  distributing  the  pamphlets,  the  confusion  resulting  from  the  in- 
clusion in  them  of  a  large  amount  of  technical  subject  matter,  and  in 
addition  to  these,  one  of  the  most  important  of  all  reasons,  viz.,  the 
failure  to  send  into  the  home  a  book  sufficiently  attractive,  interesting, 
and  helpful  that  it  would  stir  parents  as  well  as  pupils  to  action.  This, 
then,  is  the  keynote  of  the  book :  A  recognition  of  one's  personal  obliga- 
tion to  his  country  which  ends  in  action. 

The  great  world  crisis  has  brought  to  the  consciousness  of  educators 
with  greater  force  than  ever  before  the  principle  that  courses  of  study 
should  not  be  fixed  by  tradition,  but  that  school  curricula  must  be  sensi- 
tive to  and  determined  by  the  most  important  needs  of  the  present  and 
future  social  order.  This  book  is  therefore  based  upon  the  conviction 
that  the  traditional  activities  of  the  school  must  yield  to  the  new  and 
more  vital  demands  by  giving  up  part  of  the  time  formerly  allotted  to 
them.  The  author  recommends  that  a  daily  period  of  not  less  than  25 
minutes  in  the  grades  and  an  equivalent  amount  of  time  each  week  in 
the  high  school  be  set  aside  as  a  Service  Period,  in  which  the  activities 
suggested  in  this  book  may  be  discussed,  planned,  and,  wherever  possi- 
ble, performed  in  the  classroom.  Those  which  cannot  be  done  in  the 
classroom  should  be  followed  up  by  the  teachers,  who  after  all  are  the 
most  influential  and  therefore  the  most  responsible  agents  for  the 
development  of  good  citizenship. 

Such  a  period,  holding  as  it  should  a  definite  place  on  the  regular 
program  of  the  school,  and  designed  for  the  purpose  of  causing  pupils 
to  think  and  work  intelligently  and  unselfishly  for  others  will  do  much 
to  develop  among  them  a  clear  conception  of  the  rapidly  increasing 
interdependence  of  modern  society.  It  will  be  more  effective  than  any 
other  period  in  bringing  the  boys  ;.nd  girls  of  today — the  adult  citizens 
of  tomorrow — into  a  full  realization  of  the  fact,  that  their  destinies  are 
unavoidably  bound  up  with  t-be  •fortunes  of  tlx'ii  rollows ;  that  their 
future  happiness  is  as  dependent  upon  tne  happiness  Of  others  as  upon 
their  own  individual  achievements.  The  result  will  be  a  real  conserva- 
tion of  resources,  a  stronger  nation-wide  morale,  and  the  development 
of  an  unwavering  determination  to  stand  together  and  fight  for  Democ- 
racy to  the  end. 

As  stated  above,  the  book  has  been  prepared  for  the  purpose  of 
informing  and  influencing  parents  as  well  as  pupils.  It  should,  there- 
fore, be  used  in  as  many  grades  as  possible.  In  Des  Moines  each  pupil 
from  the  kindergarten  through  the  high  school  received  a  copy.  In  the 
lowest  grades,  where  it  can  not  be  studied,  teachers  have  a  series  of 
lessons  on  the  content  of  the  book,  direct  the  children's  attention  to 

4135504 


'     <     • 

<  '  , 

' 


J&UK  Co un try's  *€<ill  to  Service 
','•  '        c«I  •   •  »j '        ."" 


some  of  the  pictures  while  discussing  certain  points,  ask  the  pupils  to 
insert  a  book  mark  at  a  particular  page,  and  request  them  to  have  their 
parents  read  up  to  that  place  in  the  evening.  In  addition  to  this  pro- 
cedure there  are,  of  course,  many  other  exercises  in  the  form  of 
dramatizations,  dialogues,  songs,  etc.,  that  add  much  enthusiasm  as 
well  as  seriousness.  In  the  intermediate  and  upper  grades,  and  in  the 
high  school  the  pupils  eagerly  study  the  book  as  a  text;  bring  into  the 
class  discussion  their  own  interpretations  and  experiences  and  infor- 
mation gleaned  from  available  reference  material ;  make  and  compare 
the  various  records  suggested;  write  patriotic  compositions  and  plays; 
carry  into  the  home  and  into  general  practice  the  suggestions  in  the 
book,  etc.  In  all  grades  the  pupils  are  daily  doing  Red  Cross  work; 
buying  Thrift  Stamps  and  War  Savings  Stamps;  discussing  conserva- 
tion, gardening,  the  value  of  economy,  and  the  evil  of  waste. 

Aside  from  the  exercises  definitely  arranged  for,  the  material  on 
every  page  furnishes  the  basis  for  valuable  discussion  which  may  be 
so  handled  as  to  secure  practical  action  among  the  pupils.  For  example 
the  statement  on  page  18  "Breadstuff s  are  wasted  by  careless  storing 
of  cereals  (insects  destroy  flour  and  meal)"  will  suggest  such  questions 
as  these:  What  kind  of  flour  or  meal  have  you  ever  seen  destroyed  by 
careless  storing?  Where  was  it  stored?  What  destroyed  it?  How 
might  it  have  been  saved?  etc.  Again,  on  page  33  the  question 
is  asked,  "How  many  teaspoonfuls  of  sugar  do  you  think  you  eat  each 
day?"  Extend  this  by  asking  several  pupils  individually  to  tell  for 
each  meal  in  the  day  how  many  teaspoonfuls  they  generally  use.  Ask 
them  to  estimate  the  amount  used  in  pie,  cake,  jelly,  ice  cream,  candy, 
etc.,  that  they  eat  and  add  this  to  the  total  amount  which  they  put  in 
cereals,  cocoa,  coffee  or  tea,  fruit,  etc.  Another  illustration  of  these 
numerous  opportunities  is  found  on  page  98  where  reference  is  made  to 
the  lack  of  patriotism  shown  in  purchasing  luxuries  and  spending  lav- 
ishly on  clothing.  All  through  this  section  on  Thrift,  as  elsewhere  in  the 
book,  the  teacher  should  capitalize  the  opportunity  to  impress  the  value 
of  the  simple  life,  the  dignity  of  honest  labor,  and  the  evil  of  extrava- 
gance and  idleness. 

The  author  is  deeply  grateful  for  the  generous  help  received  from 
many  people  and  organizations,  H.e.is^  especially  indebted  to  the  Com- 
mittee on  Public  Infoi-matton,".  £he ; Ajnerlcan  Red  Cross,  the  United 
States  Food  Administration,  "tlfe  Un*itecl«*States  Department  of  Agri- 
culture, and  the  Wttay  i^^ring,?* Ge»*nittea  feNpietures  and  material;  to 
the  American  Red'Cto^;fj>l*£i<.^ily»S!ufce<r.iu  Part  V;  to  Laura  Moulton, 
Gertrude  Murphy,  Emma  Bradley  ,"cfara  'Funston,  Anna  Stohlgren, 
Frances  Umpleby,  and  Laura  Mathews,  elementary  school  principals 
in  Des  Moines,  Iowa,  for  the  preparation  and  criticism  of  much  of  the 
material  on  food  conservation ;  to  Dr.  E.  G.  Cooley,  Director  Junior 
Red  Cross  for  the  Central  Division,  for  his  helpful  suggestions;  to  L.  P. 
Benezet.  Superintendent  of  Schools.  Evansville,  Indiana,  for  the  prepa- 
ration of  the  section  on  the  Junior  Red  Cross ;  and  *o  Mr.  Seth  Shepard, 
Country  Life  Director.  Cook  County,  Illinois,  for  material  furnished 
for  the^  section  on  the  Home  Garden. 

J.  W.  STUDEBAKER, 

March.  1918. 


CONTENTS 

Page 
PEEFACE .„ 3 

A  Catechism  of  Service 7 

A   Call  from  the  U.  S.  Food  Administration 8 

PABT  ONE — Food  Conservation 

A.  Why  the  World  Is  Short  of  Food 11 

B.  Foods  Most  Needed  by  Our  Allies 16 

Wheat   16 

Meats— Fats— Milk  24 

Sugar 31 

General  Directions  on  Food  Conservation 37 

Conservation  Becipes 47 

A.  The  Balanced  Diet 48 

B.  Wheat  Saving  Recipes 54 

C.  Meat  Saving  Becipes 59 

D.  Sugar  Saving  Becipes 63 

E.  Special  Becipes  for  Vegetables 69 

F.  Food  for  Children 70 

PABT  Two — The  Home  Garden , 73 

* 

PABT  THBEE — Saving  Fuel   83 

PABT  FOUR— Thrift   91 

i 

Why  We  Must  Practice  Thrift 95 

The  War-Savings  Plan 105 

'PABT  FIVE — The  Junior  Bed  Cross Ill 

PABT  Six — What  Is  Democracy? 117 

Bibliography  of  Bulletins  for  Further  Study  or  Beference 123 

Index 127 

« 

5 


Our  Country's  Call  to  Service 


A  PLACE  FOR  ALL  IN  THE  ARMY  OF  SERVICE 
The  soldier  and  the  sailor  serve  by  fighting  for  Democracy. 

The  doctor  and  the  nurse  serve  by  caring  for  the  wounded. 

The  miner,  the  mechanic,  and  the  farmer  serve  by  supplying 
coal,  ships,  munitions,  food,  etc.,  for  carrying  on  the  war. 

The  business  and  the  professional  man,  in  fact  all  of  us,  serve 
by  supplying  money. 

The  housekeeper  and  the  cook  serve  by  saving  food  and  fuel. 

The  teacher  serves  by  training  boys  and  girls  to  become  good 
citizens. 

Every  patriotic  American  can  serve  by  being  loyal — by  work- 
ing, saving,  giving. 


How  can  every  ~boy  and  girl  join  the  ranks  of  the 
great  American  Army  of  Service?    This  book  tells  you. 


What  Service  Means  1 

A  CATECHISM  OF  SERVICE 
Question:  What  is  patriotism? 

Answer :  Patriotism  is  love  of  one 's  country,  the  desire  to 
serve  one's  country. 

Question :  What  are  some  of  the  most  important  ways  in  which 
American  boys  and  girls  can  serve  their  country 
now? 

Answer:  By  producing  and  conserving  food,  by  saving  fuel, 
by  avoiding  waste,  by  investing  money  in  War  Sav- 
ings Stamps  and  Liberty  Bonds,  by  joining  the  Red 
Cross,  by  giving  money  and  service  to  all  organi- 
zations that  are  helping  to  win  the  war. 

Question :  How  can  they  help  in  the  production  of  food  ? 

Answer:  By  planting  and  caring  for  gardens  at  home  or  on 
vacant  lots.  They  thus  increase  the  food  supply. 

Question:  What  is  meant  by  conservation  of  food? 

Answer:  Conservation  means  no  waste.  It  also  means  that 
we  must  not  eat  more  than  we  really  need. 

Question:  Why  must  we  conserve  food? 

Answer:  Because  our  soldiers  in  France  and  our  Allies  de- 
pend on  us  for  food.  They  are  doing  the  fighting, 
the  suffering,  and  the  dying.  We  must  send  food. 

Question:  What  food  is  it  most  necessary  to  conserve? 
Answer:     Wheat,  meat,  fats,  and  sugar. 
Question:  Why, should  we  save  wheat? 

Answer:  Because  wheat  bread  is  an  energy  food.  The  men 
on  the  firing  line  must  be  well  nourished.  Wheat 
can  be  shipped  better  than  corn. 

Question :  Why  should  we  save  meat  and  fats  ? 

Answer:  Because  they  are  a  necessity  for  soldiers,  who  do 
hard  manual  labor.  Our  allies  cannot  produce  live 
stock  because  of  lack  of  feed.  Then  too  fats  are 
needed  for  explosives. 

Question :  Why  should  we  save  sugar  ? 

Answer:  Because  sugar  furnishes  physical  and  mental  energy. 
The  men  on  the  front  need  sugar  more  than  we  do. 


Our  Country's  Call  to  Service 
A  CALL  FROM  THE  U.  S.  FOOD  ADMINISTRATION 


We  are  at  war.  The  path 
of  duty  lies  clearly  defined 
before  us.  We  must  follow 
it  to  the  end;  we  may  not 
turn  back,  save  at  the  price 
of  national  honor  and  the 
loss  of  national  and  individ- 
ual freedom.  We  must  drink 
to  the  last  bitter  dregs  the 
cup  that  we  could  not  put 
from  us.  Humanity,  patri- 
otism, self  -  preservation, 
honor  urge  us  onward  to  the 
successful  completion  of  the 
task  that  shall  for  all  time 
rid  the  world  of  the  danger 
overshadowing  it  and  make 
it  safe  for  democracy. 

Our  Allies  are  confronted 
with  the  grim  specter  of  star- 
vation and  if  for  no  other 
reason  they  must  be  fed  in 
our  own  defense.  If  they 
have  to  yield  to  Germany  because  of  hunger,  America  alone 
will  have  to  shoulder  the  burden  of  winning  the  world  war. 
And  so  to  save  our  Allies  and  their  liberty  and  our  own,  we 
have  pledged  our  youth,  our  wealth,  our  all. 

An  army  ill-fed  cannot  fight;  people  ill-nourished  cannot 
maintain  their  armies;  if  the  women  and  children  cry  for 
bread,  the  soldiers  lose  heart.  If  the  bread  line  is  lowered, 
the  battle  line  breaks. 

You  would  give  your  life  for  your  country.  You  would 
scorn  an  American  whose  patriotism  ended  with  waving  flags, 
cheering  the  troops,  and  standing  up  when  the  band  plays. 
You  want  to  serve  your  country.  Are  you  willing  to  do  what 
your  government  asks?  Are  you  so  comfortably  fixed  that 
you  can  afford  to  eat  what  you  please?  Ah,  but  you  can't 
afford  to  eat  what  your  country  needs. 


Herbert  Hoover 
U.  S.  Food  Administrator 


A  Call  from  the  U.  S.  Food  Administration  9 

If  you  have  given  a  son  or  brother  or  husband  to  fight ;  if 
your  wife  or  daughter  or  sister  is  nursing  at  the  front ;  if  you 
have  subscribed  for  Liberty  Bonds  or  to  the  Red  Cross ;  if  you 
have  given  aid  to  war  orphans  or  cripples ;  if  in  doing  all  these 
things  you  think  you  have  done  your  share,  know  the  grim 
truth  : 

All  the  blood,  all  the  heroism,  all  the  money  and  munitions 
in  the  world  will  not  win  this  war  unless  our  Allies  and  the 
armies  behind  them  are  fed. 

They  will  not  be  fed  unless  we  take  care ;  indeed,  if  we  are 
not  prudent  we,  too,  shall  go  hungry.  Protect  our  supplies, 
then,  that  they  may  be  fed,  that  your  sacrifice  of  life  and 
money  be  not  in  vain. 

Lest  "ve  lose  the  Great  Cause,  stand  guard,  each  day,  in 
your  home,  over  your  supply  of 

WHEAT,  MEAT,  FATS,  SUGAR,  MILK 

Use  here  the  foods  that  we  have  to  spare  so  we  will  be 
able  to  supply  the  needs  "over  there.' 

Your  task  in  this  war  is  to  guard  food  for  the  soldiers 
and  home  workers  of  our  Allies.  They  are  fighting  for  YOU ! 

You  can  release  shiploads  of  wheat  for  these  fighters  and 
workers  by  using  less  wheat  flour  in  your  homes  and  by  using 
more  corn  meal,  by  wasting  not  a  crust  or  crumb  of  white 
bread. 

By  eating  less  beef,  mutton,  and  pork,  and  by  eating  more 
fresh  and  preserved  or  dried  vegetables  and  fish,  our  supply 
of  meat  animals  will  do  for  us  and  our  Allies. 

Likewise  you  are  needed  to  stand  guard  and  see  that  there 
is  no  waste  in  the  world's  supply  of  fats,  sugar,  and  milk  in 
your  homes.  They  are  becoming  scarcer.  As  they  do,  then 
we  ourselves  and  our  brothers  on  the  firing  lines  and  our  sisters 
in  the  fields  and  munition  factories  will  suffer. 

Three  times  a  day — at  each  meal — think  of  America's 
glorious  privilege :  To  feed  the  world  while  it  fights  its  way 
to  freedom.  Then  remember  that  you  are  standing  guard, 
that  the  opportunity  to  win  this  war  for  humanity  is  yours. 


10 


Our  Country's  Call  to  Service 


HUNGER. 

For  three  years  America  has 
fought  starvation  in  Belgium 

-will  you  Eat  less  ~  wheat 
meat  —  fats  and  sugar 
that  we  may  still  send 
food  in  ship  loads 


UNITED          STATES         FOOD         ADMINISTRATION 

L_-. — ,— -      "•"-" -     -».—   ....-- ,..—      !• ...«-..  —  ••. — - ^j 

CAN  YOU  LOOK  AT  THIS  PICTJJRE  AND  STILL  WASTE  FOOD? 


PART  ONE 


FOOD  CONSERVATION 

A.    WHY  THE  WORLD  IS  SHORT  OF  FOOD 

To  fully  understand  why  the  world  is  short  of  food,  it  is 
necessary  to  know  the  names  and  locations  of  the  nations  in 
the  great  war.  Locate  on  a  map  of  the  world  our  allies  and 
our  enemies,  as  listed  below. 


Our  Allies 
Population 

British  Empire. . .  437,947,432 

France 39,601,509 

Portugal   5,957,985 

Belgium 7,571,387 

Italy 35,598,000 

San  Marino 10,655 

Serbia 4,600,000 

Roumania    7,600,000 

Montenegro    520,000 

Greece 5,000,000 

Russia1 175,137,000 

China2   413,000,000 

Japan 53,696,858 

Brazil 24,000,000 

Cuba 2,500,000 

Panama 427,000 

Liberia 2,060,000 

Siam 6,000,000 


TOTAL  ...*1,221,227,826 


Our  Enemies 
Population 

Germany    66,715,000 

Austria-Hungary..  50,500,000 

Bulgaria 4,755,000 

Turkey 21,274,000 

TOTAL 143,244,000 


DEMOCRACY  AND 
AUTOCRACY 

face  each  other  on  the  battle  fronts. 
The  fundamental  thing  to  be 
proved  is  which  shall  prevail  in 
the  world.  Unless  we  can  make 
our  ways  »f  living  more  effective 
than  those  of  autocracy ,  we  must 
yield  to  its  ruthless  sway.  One 
system  or  the  other  will  command 
civilization  in  the  next  stage  of 
the  world.  Which  shall  it  be? 


1.  Russia  at  the  present  time  is  not  an  active  ally. 

2.  As  yet  China  has  not  taken  a  prominent  part  in  the  war. 

*  The    population    of    the    United   States    and    possessions    in    1914    \vas 
109,021,992. 

11 


12  Our  Country's  Call  to  Service 

OUR  ALLIES  WILL  STAKVE  IF   WE  DO  NOT   HELP 

Because: 

1.  Millions  of  men  have  gone  from  farm  to  battle  front. 

Their  places  on  the  farm  have  been  only  partially  filled  by  unskilled 
labor,  crippled  soldiers,  women,  and  lazy  prisoners. 

2.  On  account  of  unfavorable  weather  conditions  1916  was  one 
of  the  worst  seasons  in  agricultural  history. 

Little  rainfall,  droughts,  hurricanes,  late  spring,  and  early  frosts 
greatly  decreased  the  amount  of  food  produced.  The  following 
figures  show  the  decrease  in  the  U.  S.  wheat  crop  in  1916: 

1915 , 1,025,801,000  bushels 

1916 639,886,000  bushels 

Although  the  1917  crop  was  a  good  one,  it  could  not  offset  the  short- 
age of  1916. 

3.  The  German  submarines  have  sunk  hundreds  of  boats  filled 
with  thousands  of  tons  of  food. 

4.  The  German  submarines  have  also  destroyed  thousands  of 
tons   of   fertilizers   that   were   being   shipped   to   England, 
France,  Italy,  and  Belgium. 

For  many  years  these  countries  .have  depended  on  imported  fertiliz- 
ers to  enrich  the  soil  so  that  it  would  produce  more  food.  Since  the 
war  began  the  producing  power  of  the  soil  in  these  countries  has 
been  greatly  lowered  through  lack  of  these  fertilizers. 

5.  Nearly  all  of  Belgium,  Serbia,  and  Rcumania,  and  much  of 
Northern  France  are  now  in  the  possession  of  the  Germans. 

The  loss  of  this  great  fertile  region  has  taken  away  from  our  allies 
the  food  that  these  sections  have  always  produced. 

6.  Thousands  of  acres  of  land  in  France,  Italy,  and  England 
are  occupied  by  millions  of  soldiers  and  great  cantonments. 

7.  Constant  shell  fire  and  the  murderous  bombs  dropped  from 
German  airplanes  have  made  it  dangerous  and  difficult  for 
the  people  of  France,  especially  the.  women  and  children,  to 
cultivate  the  soil  for  several  miles  behind  the  trenches. 
Many  of  the  courageous  and  loyal  women  of  France,  whose  husbands 
are  either  dead  or  are  at  the  front,  work  in  the  fields  at  night  so 
that  the  Germans  in  airplanes  cannot  see  them. 


Why  the  World  Is  Short  of  Food  13 

OUR  WESTERN  ALLIES  DEPEND  ON  US  FOR  FOOD 

Before  the  war  they  imported  millions  of  tons  of  food 
every  year.    Most  of  this  food  came  from  : 

RUSSIA.  The   Turks   and   Germans  have  made   it   almost 

impossible   to   import   grain   from   Russia.     Tell 
the  reason. 

BULGARIA.  Now  an  enemy. 

possession  of  the  enemies. 


\ 


AUSTRALIA     1  ^e  ^s^ailce  from  these  countries  to  England  or 

INDIA  v  France  is  so  great  that  with  the  small  number 

ARGENTINA     )  °^  S^PS  available  they  can  send  the  Allies  little 

food.    Moreover,  their  surplus  is  not  very  large. 

UNITED  STATES.    )       These   countries  must   send  the  necessary  food. 
CANADA.  The  distance  is  by  far  the  shortest  and  the  route 

is  the  best  protected  from  submarines  and  raid- 

ers.   See  map  on  page  14. 

In  normal  times  before  the  war,  England,  Ireland,  France, 
Italy,  and  Belgium  were  to  a  large  degree  dependent  upon 
imports  for  their  food  supplies.  Every  year  they  imported 
over  750,000,000  bushels  of  grain  and  vast  quantities  of  animal 
and  fat  products.  Much  of  their  grain  came  from  Russia, 
Roumania,  Serbia,  and  Bulgaria.  But  a  study  of  the  map  in 
your  geography  will  show  you  that  our  Western  Allies  can- 
not secure  wheat  from  Russia  because  shipment  through  the 
Black  Sea  and  the  Dardanelles  is  impossible,  since  these  waters 
are  controlled  by  the  Turks.  Shipping  through  the  Baltic  and 
North  Seas  is  cut  off  by  the  Germans.  The  only  course  that 
might  be  traveled  is  from  a  northern  port  in  Russia  through 
the  Arctic  Ocean  and  around  Norway.  Lack  of  railroads  in 
Russia,  the  shortage  of  ships,  and  the  cold  climate  make  this 
route  too  difficult  and  slow. 

Our  enemies  have  cut  off  the  supplies  from  Bulgaria, 
Serbia,  and  Roumania.  The  present  enormous  demand  for 
ships  necessary  in  the  transportation  of  soldiers,  munitions, 
and  the  thousands  of  tons  of  equipment  required  in  modern 
warfare,  combined  with  the  shortage  of  vessels  resulting  from 
the  destruction  by  submarines,  makes  it  impossible  to  send  food 
by  the  long  route  from  Australia  and  India. 


14  Our  Country's  Call  to  Service 


COMPARISON  OF  THREE  ROUTES  FOR  SHIPPING  FOOD  TO  THE  ALLIES 

Notice  in  the  above  picture  the  advantage  of  shipping  food 
from  North  America  to  our  Allies.  -  Look  up  on  some  map  of 
the  world  the  following  routes : 

From  Bombay,  India,  to  France  or  England,  via 
Red  and  Mediterranean  Seas,  about  3,700  miles.  This 
is  the  route  used  before  the  war. 

From  Bombay,  India,  to  France  or  England,  around 
Cape  of  Good  Hope,  Africa,  11,000  miles.  This  is  the 
route  that  must  be  used  now.  "Why  ? 

From  Sydney,  Australia,  to  France  or  England, 
through  the  Panama  Canal,  12,600  miles. 

From  Buenos  Aires,  Argentina,  to  France,  5,200 
miles. 

From  New  York  to  France,  3,200  miles.  This  is 
the  shortest  route. 

The  question  of  who  wins  this  war  is  the  question  of  who 
can  endure  the  longest,  and  the  problem  of  endurance,  in  a  larg.e 
degree,  is  a  problem  of  food  and  the  ships  to  carry  it. 


Why  the  World  Is  Short  of  Food 


15 


Questions  and  Exercises 

1.  What  is  a  concentrated  food?    Name  several  kinds. 

2.  Why  should  we  send  concentrated  foods  to  Europe? 

3.  Tell  why  it  would  be  foolish  to  ship  certain  foods  to  Europe. 

4.  About  how  many  trips  do  you  think  a  vessel  c^uld  make  from  New 
York  to   England  while  another  vessel  is  goin£  from  Australia  to 
England? 

5.  Write  a  composition  explaining  why  our  Allies  are  short  of  food. 

6.  Look  again  at  the  picture  on  page  10  and  write  a  composition  telling 
how  you  think  a  man  who  is  fighting  in  the  trenches  would  feel  when 
he  hears  that  his  loved  ones  are  cold  and  hungry. 


The  meat  and  wheat  we  do  not  eat 
May  save  the  great  cause  from  defeat. 


16 


Our  Country's  Call  to  Service 


B.  THE  FOODS  MOST  NEEDED  BY  OUR  ALLIES 

WHEAT 

Our  Allies  must  have  wheat.  It  is  the  best  food  to  fight  on. 
It  is  the  easiest  to  ship.  We  alone  can  spare  it  to  them.  By 
saving  just  a  quarter*  of  the  wheat  we  ate  last  year,  we  can 
support  those  lighting  our  battles,  and  we  can  do  it  without 
stinting  ourselves,  by  substituting  another  food  just  as  good. 


*See  important  data  on  page  46. 


million 

Bushels 


Million 
Bushels 


1917  crop  in 
U.  S.  and  Canada 


Amount  usually 

eatenr  by  U-  S.  and 

Canada 


Amount  remaining 
if  we  eat  as  usual 


Amount  needed  by 
our  Allies 


How  can  sack  No.  3  be  made  large  enough  to  fill  sack  No.  4? 

Wheat  Situation  in  France,  Italy,  England,  and  Belgium 

Before  the  war  these  countries  imported  annually  from : 

1.  United  States ; 79,426,000  bushels 

2.  Canada 112,900,000  bushels 

3.  Russia,    Roumania,    Serbia,    Bulgaria, 

Australia,  India,  Argentina,  etc 188,478,000  bushels 

Total  Yearly  Imports 380,804,000  bushels 

They  Produced  Yearly 590,675,000  bushels 


4. 
5. 

6. 


They  Used  Yearly 971,479,000  bushels 

Their  1917  Crop 393,770,000  bushels 

8.  They  Need  to  Import 577,709,000  bushels 

If  the  United  States  and  Canada  eat  as  much  wheat  as  usual 
they  will  have  for  export  to  our  Allies: 

9.  United  States    80,000,000  bu.  )    _0_  nnn  nnn 

10.  Canada    150,000,000  bu.  f   230,000,000  bushels 

11.  Our  Allies'   Shortage 347,709,000  bushels 


Save  Wheat  for  Our  Allies 


17 


Our  problem,  then,  as  well  as  our  duty,  as  is  shown  in  the  pre- 
ceding table,  becomes  very  clear.  We  must,  through  savings  and 
substitutions,  conserve  enough  wheat  so  that  North  America  can 
send  at  least  450,000,000  bushels  to  our  Allies.  This  would  re- 
quire our  Allies  to  substitute  other  cereals  to  the  amount  of 
127,709,000  bushels.  It  means  that  we  must  reduce  our  con- 
sumption 220,000,000  bushels  and  this  can  be  done  if  we  do  our 
bit  by  following  the  directions  and  suggestions  given  in  this 
book. 

There  are  two  ways  to  help  send  the  full  supply  of  wheat 
needed  by  our  Allies : 

(1)  Do  not  allow  a  grain  of  wheat  to  be  wasted. 

(2)  Reduce  the  amount  of  wheat  we  consume  by  eating 
other  grains — corn,  barley,  etc. 


FRENCH  WOMAN  HARVESTING  IN  RECONQUERED  SOMME  DISTRICT 

This  scene  pictures  the  spirit  of  women  in  Prance  today.  While  the 
men  are  fighting  the  Germans  in  the  trenches,  the  women  work  in  the 
fields  raising  food  for  the  poilus  who  must  be  fed.  Will  you  help  them 
by  saving  wheat? 


18 


Our  Country's  Call  to  Service 


SERVE  BY  SAVING 

AN  OLD  FRIEND  SPEAKS 

I  am  a  slice  of  Bread.  I  measure 
three  inches  by  two  and  a  half,  and  my 
thickness  is  half  an  inch.  My  weight  is 
exactly  an  ounce.  I  am  thrown  away 
once  a  day  by  thousands  of  people  in 
America.  I  am  the  * '  bit  left  over. '  I  am 
the  slice  eaten  absent-mindedly  when 
really  I  am  not  needed.  I  am  the  de- 
spised crust.  If  you  collected  me  and  my 

companions  for  a  whole  week  you  would  find  that  we  amounted  to 
thousands  of  pounds  of  good  bread.  When  you  throw  me  away 
or  waste  me,  you  are  helping  the  German  submarines  destroy 
food.  Stop  fighting  for  the' enemy  by  wasting  me!  !  I 


Don't  Waste  Wheat 


Breadstuffs  Are  Wasted: 

By  careless  storing  of  cereals  (insects  destroy  flour  and  meal). 
By  leaving  flour  and  dough  on  bread  bowl  and  board. 
By  bread  failures  due  to  wrong  handling  and  baking. 

By  discarding  left  overs,  biscuits,  muffins,  ends  of  loaves. 
(Bread  crumbs  may  be  used  in  many  ways.) 

By  undertaking,  which  results  in  bread  that  sours  when  a 
few  days  old. 

By  improper  storing  of  bread  in  damp  places;  this  results 
in  souring  and  molding. 


Save  Wheat  for  Our  Allies  19 


A  SLICE  OF  BREAD 

A  single  slice  of  bread  seems  an  unimportant  thing. 
In  many  households  one  or  more  slices  of  bread  daily 
are  thrown  away.  Sometimes  stale  quarter  or  half  loaves 
are  thrown  out.  Yet  one  good-sized  slice  of  bread  weighs 
an  ounce.  It  contains  almost  three-fourths  of  an  ounce 
of  flour. 

If  every  one  of  the  country's  20,000,000  homes 
wastes  on  the  average  only  one  such  slice  of  bread  a 
day,  the  country  is  throwing  away  daily  over  14,000,000 
ounces  of  flour — over  875,000  pounds,  or  enough  flour 
for  over  a  million  1-pound  loaves  a  day.  For  a  full 
year  at  this  rate  there  would  be  a  waste  of  over  319,- 
000,000  pounds  of  flour— 1,500,000  barrels— enough  to 
make  365,000,000  loaves  of  bread. 

As  it  takes  4^  bushels  of  wheat  to  make  a  barrel  of 
ordinary  flour,  this  waste  would  represent  the  flour 
from  over  7,000,000  bushels  of  wheat. 

Fourteen  and  nine-tenths  bushels  of  wheat  on  the 
average  are  raised  per  acre.  It  would  take  the  wheat 
of  some  470,000  acres  just  to  provide  a  single  slice  of 
bread  to  be  wasted  daily  in  every  home. 

To  produce  this  much  flour  calls  for  an  army  of 
farmers,  railway  men,  flour-mill  people.  To  get  the 
flour  to  the  consumer  calls  for  many  freight  cars  and 
the  use  of  many  tons  of  coal. 

But,  some,  one  says,  a  full  slice  of  bread  is  not  wasted 
every  day  in  every  home.  Very  well — make  it  a  daily 
slice  for  every  4  or  every  10  or  every  30  homes — make 
it  a  weekly  or  a  monthly  slice  in  every  home — or  make 
the  wasted  slice  thinner.  The  waste  of  flour  is  still 
altogether  too  great  to  be  allowed  when  wheat  is  scarce. 

Any  waste  of  bread  is  inexcusable  when  there  are 
so  many  ways  of  using  stale  bread  to  cook  delicious 
dishes. 


20 


Our  Country's  Call  to  Service 


SERVE  BY  SUBSTITUTING 


Little 

Americans  ^ 

Do  your  bit 

Eat  Com  meal  mush- 
Oatmeal-  Corn  Flakgs- 
Hominy  and  rice  with- 
milK,  Eat  no  wheat  cereals. 
\  Leave  nothing  on. your  plate. 


X7 


1  TE  D 


S  T  A  T  E  « 


FOOD 


ADM17STI.  STR  A.T  1  O  NT 


Being  careful 
to  serve.  A  still 
other  substitutes 
some  foods  that 

Other  Grains 
Corn 
Eye 
Barley 
Oats 
Eice 


not  to  waste  wheat  bread  is  not  the  only  way 
more  important  way  is  to  eat  corn  bread  and 
for  wheat  bread.  The  following  lists  show  you 
may  be  substituted  for  wheat: 

Vegetables 


BREAKFAST 

'  -jjQOD 

WHEAT 


Potatoes 
Beets 
Peas 
Beans 


It  will  not  be  a  hardship  for  you  to  eat  more  potatoes  and 
oatmeal,  and  less  wheat.  A  potato  will  give  you  as  much  nour- 
ishment as  two  thick  slices  of  bread;  a  small  package  of  oat- 
meal contains  as  much  nourishment  as  a  much  larger  package 
of  wheat  breakfast  food,  and  costs  less. 

The  wheat  we  send  to  our  Allies  from  now  on  will 
be  the  direct  amount  that  the  people  save  out  of  their 
bread,  for  we  have  shipped  our  surplus.  This  means 
literally  that  everyone  who  saves  a  slice  of  bread  is  giv- 
ing a  slice  to  the  Allies. 


Save  Wheat  for  Our  Allies  21 

Do  You  KNOW  CORN  MEAL  ? 

, 

Corn!  It  isn't  one  food,  it's  a  dozen.  It's  a  cereal.  It's  a 
vegetable.  It's  a  bread.  It's  a  dessert.  It's  nutritious;  more 
food  value  in  it  dollar  for  dollar  than  meat,  eggs,  or  most 
vegetables.  Best  of  all  it's  plentiful. 

Its  use  means  service  to  your  Country  and  a  nourishing 
food  for  you.  A  cup  of  corn  meal  gives  even  more  fuel  to  your 
body  than  a  cup  of  wheat  flour.  Try  corn  bread  and  see  how 
good  it  is.  You  will  wonder  why  you  didn't  use  it  before  the 
war.  (See  Recipes,  pages  54-58.) 

Heap  high  the  farmer's   wintry  hoard  I 

Heap  high  the  golden  corn! 
No  richer  gift  has  Autumn  poured 

From  out  her  lavish  horn! 

Let  other  lands,  exulting,  glean 
.  The  apple  from  the  pine, 
The  orange  from  its  glossy  green, 
The  cluster  from  the  vine; 

But  let  the  good  old  crop  adorn 

The  hills  our  fathers  trod; 
Still  let  us,  for  his  golden  corn, 

Send  up  our  thanks  to  God! 

— John   Greenleaf  Whittier. 

TWENTY  WAYS  OF  USING  CORN 
See  if  this  list  does  not  suggest  possibilities  to  you. 

Corn  Meal  Hominy  Green,  Dried,  or 

Pone  Breakfast  Food  Canned  Corn 

Mush  Griddle  Cakes 

Cake  Muffins  Succotash 

Bread  Soup  Corn  Oysters 

Muffins  Slices,  Browned  Corn  Fritters 

Yeast  Bread  with   Meat   Pud-  Soup 

Indian  Pudding  ding  Chowder 

Brown  Bread  Pudding.  Escalloped  Corn 


22  Our  Country's  Call  to  Service 


Join  the  Service  Army 


HOW  WE  MAY  HELP 

1.  By  observing  two  wheatless  days  a  week — Monday  and 
Wednesday — and  one  wheatless  meal  each  other  day  in 
the  week.  (This  means  11  wheatless  meals  a  week.  Wheat- 
less  means  no  ivheat  products — bread,   biscuit,   crackers, 
pastry.    Remember  that  graham  flour  is  made  of  wheat.) 

2.  In  all  cooking  use  substitutes  for  wheat  as  much  as  pos- 
sible. 

3.  Eat  "Victory  Bread'     as  eagerly  as  you  expect  the  boys 
in  khaki  to  go  "over  the  top.' 

4.  Cut  the  loaf  at  the  table  so  that  none  will  be  left  to  dry. 

5.  Do  not  allow  bread  to  become  stale. 

6.  Do  not  use  toast  as  a  garnish  or  serve  food  on  toast. 

7.  If  there  are  bits  of  bread  left,  dry  and  grind  or  pound, 
using  the  crumbs  in  place  of  flour. 

8.  Do  not  often  use  breakfast  cereals  made  of  wheat. 

9.  If  you  use  macaroni,  spaghetti,  or  any  Italian  paste  or  noo- 
dles, remember  that  it  is  made  of  wheat  and  do  not  serve 
bread  at  the  same  meal. 

10.  Use  cornstarch  or  rice  flour  for  thickening  sauces  and 
gravies  and  in  puddings.    (Use  half  as  much  as  you  would 
of  flour.) 

11.  Remember — Bread  made  of  mixed  flours  is  better  body- 
building material  than  that  made  from  one  grain  alone. 

More  Corn  and  less  Wheat 

Will  keep  the  Allies  from  defeat. 


Save  Wheat  for  Our  Allies  23 

EAT  MORE  POTATOES 
Annual  Consumption  of  Potatoes  per  Person 

Germany  (before  the  war) 9.4  bushels 

England  (before  the  war) 8.3  bushels 

Prance  (before  the  war) 7.7  bushels 

United  States 2.6  bushels 

Our  Crop 
1916  1917 

285,000,000  bushels  400,000,000  bushels 

Why  not  eat  more  potatoes  instead  of  wheat? 


Questions  and  Exercises 

1.  In  order  that  you  may  have  a  better  understanding  of  the  great 
wheat  producing  countries  in  the  world,  make  a  list  of  the  fourteen  rank- 
ing highest  in  one  of  the  last  two  or  three  years.     (See  some  reference 
book  containing  such  information.) 

2.  What  states  in  our  country  are  the  greatest  wheat  producers? 

3.  Where  are  the  great  milling  centers  of  our  country? 

4.  Try  to  find  out  where  the  flour  used  in  your  home  was  manufactured. 

5.  Explain  the  process  of  making  flour.    What  part  of  the  wheat  is 
used  in  white  flour?    What  is  done  with  the  other  part?    What  is  graham 
flour?    What  is  whole  wheat  flour? 

6.  What  is  the  difference  between  spring  and  winter  wheat  f 

7.  How  many  bushels  of  wheat,  corn,  oats,  barley,  and  rye  did  the 
United  States  produce  in  1916? 

8.  Compare  the  food  value  of  corn  and  wheat. 

9.  Explain   the   process    of    making  corn   meal.     What  is  the   corn 
heart?     What  food  element  does  it  contain  in  abundance?     Is  this  corn 
heart  used  in  making  corn  meal?    How  is  it  used? 

10.  What  do  you  think  might  easily  happen  to  corn  meal  if  stored  in 
large  quantities?     Why? 

11.  Look  at  the  picture  on  page  17  and  write  a  letter  which  you  think 
a  brave  French  woman  would  write  to  encourage  her  husband  who  is  in  the 
trenches  fighting  for  freedom. 


24  Our  Country's  Call  to  Service 

MEATS 

Our  Allies  need  meat.  Their  herds  are  rapidly  decreasing, 
and  shipments  from  Australia,  South  America,  and  continental 
countries  have  been  interfered  with,  throwing  the  burden  on 
North  America,  the  nearest  market.  The  following  table  shows 
the  decrease  in  herds  since  1914: 

Decrease  Decrease  in 

Western  Other  Countries 

Allies  Including  Enemies 

Cattle 8,420,000  26,750,000 

Sheep  17,500,000  34,000,000 

Hogs 7,100,000  31,600,000 

Total 33,020,000  92,350,000 

Our  meat  exports  for  the  year  ending  June  30,  1916,  ex- 
ceeded the  average  before  the  war  by  almost  a  billion  pounds. 
We  shall  need  to  send  our  Allies  even  more  next  year.  We  also 
need  to  send  large  quantities  to  our  own  army.  Our  soldiers 
need  more  meat  now  because  many  who  ate  meat  sparingly  when 
in  private  life  need  it  twice  daily  as  they  are  doing  hard  physical 
work. 

Do  You  KNOW 

1.  That  people  who  are  not  doing  hard  manual  labor  are  gen- 
erally better  in  health  if  they  eat  less  meat? 

2.  That  we  eat  more  meat  than  our  Allies?    The  following 
table  gives  the  number  of  pounds  per  person  each  month : 

United  States  England  France 

Meat    12.5  10.5  8.5 

Fat         3.4  2.2  3.6 

If  our  allies  can  maintain  normal  physical  conditions  on 
smaller  portions  than  we  use,  is  not  our  duty  clear?  Out  of  our 
abundance  it  is  our  duty  and  honor  to  save  for  democracy's 
sake. 

3.  That  eggs,  cheese,  and  milk  are  good  substitutes  for  meat9 

4.  That  beans  have  nearly  the  same  food  value  as  meat  ? 

5.  That  one  ounce  of  meat  thrown  away  daily  by  each  one  of 
the   20,000,000   families   in    this   country   will   amount    to 
1,250,000  pounds? 

6.  That  this  amount  of  meat  at  25c  a  pound  would  amount  to 
$312,500  a  day? 


Save  Meat  for  Our  Allies 


25 


An  Ounce  of  Meat 

An  ounce  of  edible  meat- 
le-an  meat,  fat  and  lean,  suet  or 
fat  trimmed  from  steak,  chop, 
or    roast — seems    hardly    worth 
saving. 

Many  households  take  just 
this  view  of  the  matter — do  not 
trouble  to  put  such  a  scrap  into 
the  ice  box  or  soup  pot — do  not  bother  to  save  for  cook- 
ery a  spoonful  or  two  of  drippings  or  a  tiny  bit  of  suet 
or  fat. 

Yet  if  every  one  of  our  20,000,000  American  fam- 
ilies wastes  each  day  only  1  ounce  of  edible  meat  or 
fat,  it  means  a  daily  waste  of  1,250,000  .pounds  of  ani- 
mal food — 456,000,000  pounds  of  valuable  animal  food 
a  year. 

At  average  dressed  weights,  it  would  take  the  gross 
weight  of  over  875,000  steers  to  equal  the  amount  of 
meat  or  fat  thrown  into  the  garbage  pail  or  kitchen 
sink.  It  takes  millions  of  tons  of  feed  and  hay,  the 
grass  from  vast  pastures,  and  the  labor  of  armies  of 
cattlemen  and  butchers  to  provide  the  meat  thus  wasted. 

But  every  household  doesn't  waste  an  ounce  of  meat 
or  fat  every  day.  Very  well;  make  it  one  out  of  a 
hundred  families,  but  keep  in  mind  that  all  meat 
allowed  to  spoil  and  all  meat  and  fat  spoiled  by  im- 
proper cooking,  scorching,  or  burning,  must  be  counted 
as  waste.  Such  waste  still  would  be  unendurable  when 
meat  is  scarce  and  when  fat  is  of  such  vital  food  im- 
portance to  many  nations. 

Waste  of  meat  or  fat  is  inexcusable.  Every  bit  of 
lean  meat  can  be  used  in  soups,  stews,  or  in  combination 

with  cereals;  every  spoonful  of  fat  can  be  employed 
in  cookery;  every  bit  of  drippirigs  and  gravy  can  be 
saved  and  used  to  add  flavor  and  nourishment  to  other 
dishes. 

Wasters  are  Slackers 


26 


Our  Country's  Call  to  Service 


Meats  Are  "Wasted : 

By  careless  storing. 

By  throwing  away  excess  fat — all  fat  is  usable. 

By  throwing  away  bones — useful  in  soups.    (Remove  surplus 

fat  and  bone  before  cooking.) 
By  careless  cooking. 
By  throwing  away  left  overs. 
By  throwing  away  juices  and  broths. 
By  over-eating  on  the  part  of  the  individual. 


Serve  by  Substituting 


The  Soldiers  Need 

Beef 
Pork 
Mutton 


The  Folks  At  Home  Can  Use 

Poultry       Cheese 
Eggs  Nuts 

Fish  Rabbits 


How  We  Must  Save  Meat 

1.  Observe  at  least  one  meatless  day  a  week — Tuesday.    By 
meatless  is  meant  no  beef,  pork,  mutton,  veal,  lamb ;  110  pre- 
served meat — beef,  bacon,  ham,  or  lard. 

2.  Use  less  expensive  kinds  of  meat — stews  instead  of  steaks. 

3.  Use  more  soup. 

4.  Use  all  bits  of  left-over  meat. 

5.  Use  meat  extenders — rice  or  macaroni  with  tomato  sauce 
and  a  cup  of  minced  meat. 

6.  Eat  fish  and  other  seafoods,  poultry,  and  rabbit.     (Re- 
member that  no  human  food  or  labor  was  used  to  feed  the  fish 
that  gives  you  nourishment.) 


Save  Fats  for  Our  Allies  27. 

WHY  WE  MUST  SAVE  FATS 

We  need  to  save  fat  and  pork  products  for  our  Allies.  Their 
hogs  are  decreasing  and  we  must  send  them  more  than  ever 
before.  Last  year  we  sent  our  Allies  three  times  as  much  but- 
ter as  we  used  to  send  them. 

We  use  fat  in  many  ways  in  the  manufacture  of  things 
needed  to  win  the  war  (glycerine,  dynamite,  smokeless  powder, 
lubricants,  etc.).  Therefore  as  a  nation  we  can  not  afford  to  go 
on  wasting  even  if  we  are  willing  to  be  extravagant  personally. 

FOR  SALE 

FATS  FOR  COOKING 
$4.50  a  pound 

The  above  advertisement  appeared  in  Germany,  July,  1917.  We 
don't  want  famine  prices  for  fats  in  America. 


A  Pat  of  Butter 

One  pat  or  serving  of  butter  is  a  lit- 
ltle  thing — there  are  about  64  of  them 
in  a  pound. 

In  many  households  the  butter  left  on  the  plates 
probably  would  equal  one  pat,  or  one-fourth  of  an 
ounce,  daily  scraped  off  into  the  garbage  pail  or  washed 
off  in  the  dish  pan. 

But  if  every  one  of  our  20,000,000  households  should 
waste  one-fourth  of  an  ounce  of  butter  daily  on  the 
average,  it  would  mean  312,500  pounds  a  day — 114,- 
062,500  pounds  a  year. 

To  make  this  butter  would  take  265,261,560  gallons 
of  milk — or  the  product  of  over  half  a  million  cows. 

But  butter  isn't  eaten  or  wasted  in  every  home, 
some  one  objects.  Very  well.  Say  only  1  in  100  homes 
wastes  even  a  pat  of  butter  a  day — over  1,000,000 
pounds  wasted.  Even  this  is  inexcusable  when  butter 
is  so  valuable  a  food  and  when  every  bit  of  butter  left 
on  a  plate  is  so  useful  in  cookery. 

We  are  the  greatest  fat  wasters  in  the  world. 


28  Our  Country's  Call  to  Service 

How  TO  SAVE  FATS 

1.  Do  not  serve  fat  to  one  who  will  leave  it  on  his  plate. 

2.  Reduce  use  of  fried  foods — boil,  broil,  and  bake. 

3.  Save  drippings,  suet,  and  chicken  fat. 

4.  Save  butter.    Save  the  small  amounts  of  butter  left  on  plates. 
Scrape  it  into  a  "butter  cup' '  kept  for  that  purpose.    Use  it 
for  ' '  special ' '  cooking. 

SERVE  BY  SUBSTITUTING 
Soldiers  Need  Folks  at  Home  Can  Use  for  Cooking 

Butter  Cottonseed  Oil 

Lard  Peanut  Oil 

Corn  Oil 
Drippings 

Chicken  fat  makes  good  pastry.  Solidified  vegetable  oils 
are  valuable.  Oleomargarine  may  be  used  often.  Drippings 
and  bacon  fat  are  worth  their  weight  in  gold.  Use  these  in 
any  cooking.  Use  corn  oil,  cottonseed  oil,  peanut  oil,  and  olive 
oil  for  cooking  and  frying  as  well  as  in  salad  dressings. 


Fat  from  Sausages  Is  Good  for  Cooking 

MAKE  SOAP  OF  FAT  UNFIT  FOR  COOKING 

Use  lye  made  by  letting  water  drip  slowly  through  wood 
ashes,  or  buy  lye  in  cans.  Use  porcelain  or  enamel  dish.  Dis- 
solve 1  can  lye  in  1  quart  cold  water.  Melt  5  pounds  fat  in 
separate  dish.  Strain  through  2  thicknesses  cheese  cloth.  Cool 
till  lukewarm.  Add  dissolved,  cooled  lye.  Stir  until  mixture 
is  like  porridge.  Pour  quickly  into  shallow  pasteboard  boxes 
or  dripping  pan.  When  cool,  crease  into  cakes.  Cut  when 
nearly  cold.  Why  not  have  a  community  soap  making  club? 

MEAT  TRIMMINGS  ARE  VALUABLE 

When  you  buy  meat  get  the  trimmings,  fry  out  the  fat,  and 

use  it  in  cooking. 

DON'T  WASTE  ANY  SOAP 

Save  pieces  of  soap  too  small  to  handle,  melt  them  in  a  little 
water  over  a  slow  fire,  use  for  washing  dishes  or  boiling  clothes. 


Save  Fats  for  Our  Allies  29 

REMEMBER  THAT  OUR  SUPPLY  OF  BUTTER  DEPENDS  ON  OUR 

SUPPLY  OF  MILK 


ONE  HALF  CUP  OF  MILK 

Half  a  cup  of  milk — whole,  skimmed,  or  sour — a 
seemingly  trifling  matter — hardly  worth  the  trouble 
to  keep  or  use. 

In  many  households  quite  a  little  milk  is  wasted — 
left  uncovered  in  glasses — regarded  as  useless  because 
the  cream  has  been  skimmed  off — allowed  to  sour — 
poured  down  the  sink  or  thrown  out. 

Now  if  every  hpme — there  are  20,000,000  of  them — 
should  waste  on  the  average  one-half  cup  daily,  it 
would  mean  a  waste  of  2,500,000  quarts  daily — 912,- 
500,000  quarts  a  year — the  total  product  of  more  than 
400,000  cows. 

It  takes  hundreds  of  acres  of  grass  and  tons  of 
grain  to  make  that  much  milk — and  an  army  of  people 
to  produce  and  deliver  it. 

But  every  household  doesn't  waste  a  half  cup  of 
milk  a  day.  Well,  say  that  one-half  cup  is  wasted  in 
only  one  out  of  a  hundred  homes.  Even  this  is  an  in- 
excusable waste  when  milk  is  so  nourishing — when  skim 
milk  can.be  used  in  bread  making  or  for  cottage  cheese. 


Milk  Is  Wasted : 

By  careless  handling. 

By  discarding  buttermilk  (use  for  cookery  and  beverages) 
By  discarding  separated  milk  (use  for  cheese  and  cookery). 
By  discarding  skim  milk  (use  for  cheese  and  cookery). 
By  discarding  sour  milk  (use  for  cheese  and  cookery). 
By  discarding  whey  (use  in  bread  making). 


30  Our  Country's  Call  to  Service 

Questions  and  Exercises 

1.  Why  is  it  necessary  for  the  United  States  to  raise  more  cattle 
and  hogs  than  ever  before?     Can  you  "keep  a  pig?" 

2.  Name  the  meats  that  are  sold  in  your  market,  telling  where  they 
are  obtained. 

3.  Are  any  of  these  meats  transported  long  distances  or  at  much 
expense?    If  so,  suggest  possible  ways  of  reducing  this  cost  in  time,  labor, 
and  money. 

4.  What  are  some  of  the  foods  grown  near  your  home  that  might 
be  substituted  for  meats? 

5.  Do  you  raise  chickens?     If  so,  tell  what  value  they  have  been 
to  you  and  your  family. 

6.  Do  you  raise  rabbits?    If  so,  tell  of  your  experiences. 

7.  Why  are  bacon  and  ham  particularly  valuable  as  food  for  our 
soldiers  and  Allies? 

8.  Write  a  composition  explaining  the  labor  required  to  place  meat 
on  your  table  that  was  taken  from  an  animal  raised  in  some  other  part 
of  the  country. 

9.  What  poultry  and  game  are  available  in  your  locality?     Is  it 
fresh   or  from  cold  storage?     How  does  the  price   compare  with  other 
meats? 

10.  Where  are  the  great  fisheries  of  this  country?     Where  is  your 
fish  supply  obtained?     Of  the  fish  obtainable  in  your  market,  which  are 
salt  water  fish?     Which  are  fresh  water  fish?    Compare  the  price  of  beef 
per  pound  with  that  of  fish. 

11.  Why  is  fat  needed  as  a  part  of  our  food? 

12.  Is  fat  of  greater  value  to  the  body  in  hot  or  cold  weather?  Why? 

13.  Name  several  fats  and  oils  that  may  be  used  as  food,  and  tell 
where  each  is  obtained. 

14.  What  is  the  price  per  pound  of  butter,  lard,  and  some  of  the 
vegetable  oils?     Which  of  these  do  we  most  need  for  our  soldiers  and 
Allies?    How  can  substitutions  be  made  so  that  they  will  have  the  butter 
and  lard  needed? 

« 

15.  Do  you  think  skim  milk  has  a  food  value?    If  so,  how  can  it 
be  used? 

16.  Compare  the  food  value  of  cheese  and  meat. 

17.  Ask  your  grocer  to  tell  you  the  difference  in  price  between  skim 
milk  cheese  and  full  cream  cheese.    Why  is  there  a  difference? 

18.     Make  a  list  of  the  varieties  of  cheese  in  your  market  showing 
the  price  of  each  and  where  it  is  made. 


Save  Sugar  for  Our  Allies 


31 


Eat  to  Live — Don't  Live  to  Eat 


Needs  £/ie  ^fore  Sugar,  You  or  the  Soldier? 
WHY  SUGAE  IS  IMPOETANT 

Why  do  we  eat  sugar?    You  will  no  doubt  say  immediately, 
'  Because  it  flavors  our  food. '      This  is  one  of  the  chief  reasons 
for  its  use  and  no  doubt  the  reason  for  its  excessive  use,  but  the 
importance  of  sugar  in  our  diet  is  to  satisfy  bodily  needs. 

Certain  Italian  troops,  counted  the  best  marchers  in  Europe, 
keep  themselves  fresh  by  eating  loaf  sugar.  Several  years  ago 
the  experiment  of  serving  out  rations  of  sugar  to  troops  on  the 
march  was  tried  in  France.  The  energy  of  the  soldiers  was  so 
greatly  increased  that,  ever  since,  sugar  has  been  regarded  as 
an  important  article  in  the  French  military  diet. 

Americans  have  come  to  consider  a  large  amount  of  sugar 
as  a  necessity  of  life,  but  while  it  makes  our  food  more  palat- 
able, the  excessive  use  of  sugar  is  not  only  extravagant  but 
may  cause  digestive  disturbances.  The  amount  one  can  eat 
depends  on  the  amount  of  his  muscular  activity  and  the  amount 
of  other  foods  in  the  diet. 

Under  special  conditions  of  muscular  exertion  such  as  our 
soldiers  are  called  upon  to  meet,  the  energy  they  get  from  sugar 
becomes  available  to  the  body  more  rapidly  than  energy  from 
other  food.  It  has  also  been  found  that  an  increase  of  sugar 
in  the  diet,  when  not  too  great,  lessens  or  delays  fatigue  and 
increases  working  power;  hence  a  soldier's  need  of  it. 


32  Our  Country's  Call  to  Service 

WHY  WE  NEED  TO  SAVE 

The  shortage  of  sugar  in  our  country  at  present  is  due  to 
two  causes : 

(1)  The  failure  of  the  American  public  to  reduce  their 
consumption  of  sugar. 

(2)  The  unusual  exports  made  to  France  that  we  might 
maintain  its  ration  which  has  been  reduced  to   6 
ounces  per  week  per  person. 

Before  the  war  the  Allies  produced  much  of  their  own 
sugar  and  purchased  the  remainder  from  Germany.  The 
amount  imported  from  the  Western  Hemisphere  was  300,000 
tons  annually.  This  year  they  have  imported  1,400,000  tons. 
Next  year  they  will  need  more. 

Mr.  Hoover  warns  us: 

"It  is  our  stern  duty  to  feed  our  Allies,  to  maintain  their 
health  and  strength  at  any  cost  to  ourselves.  There  has  not 
been,  nor  will  there  be,  as  we  see  it,  enough  sugar  for  even  their 
present  meager  and  depressing  ration  unless  they  send  ships 
to  remote  markets  for  it.  If  we  in  our  greed  and  gluttony  force 
them  either  to  further  reduce  their  ration  or  to  send  these 
ships,  we  will  have  done  damage  to  our  abilities  to  win  the 


war." 


DOES  THIS  MEAN    You? 


In  a  certain  American  city  a  lady  stopped  in  a  drug  store 
for  a  light  lunch  at  noon.  She  was  shocked  to  find  a  large 
number  of  school  children  from  homes  where  every  need  in  the 
way  of  wholesome  food  was  met,  spending  lavishly  for  candy. 
On  inquiring  of  the  druggist  as  to  the  effect  of  the  war  in 
decreasing  the  amount  of  candy  sold,  she  was  told  that  there 
had  been  no  decrease. 

Is  YOUNG  AMERICA  PATRIOTIC? 


Perhaps  you  have  not  been  told  that  eating  less  candy  is 
one  way  of  showing  patriotism. 


Save  Sugar  for  Our  Allies  33 

Amount  of  Sugar  Used  per  Week  per  Person 
(Includes  sugar  used  in  jellies,  canned  fruit,  candy,  cake,  pie,  etc.) 

United  States  WW  3%  cups  28  oz. 

England  &  1       cup  g  oz. 

France  ^  34  cup  6  oz. 

Italy  ^  %  cup  -  4  oz. 

England,  France,  and  Italy  are  living  on  the  meager  rations 
indicated.  If  we  continue  to  use  28  ounces  a  week,  the  Allies 
will  be  forced  to  use  even  less  than  they  are  now  eating,  and 
the  soldiers  will  not  have  the  energy  to  withstand  all  the  hard- 
ships of  war. 

Table  of  Equivalents 

1  teaspoon  =%  tablespoon=%  ounce 
3  teaspoons               =1  tablespoon=%  ounce 

16  level  tablespoons=l  cup  =  8  ounces=1/^  pint 

2  cups  =1  pound        =16  ounces=    1  pint 

WHAT  EACH  PERSON  SHOULD  USE 

The  people  of  the  United  States  have  been  eating  4  ounces 
a  day,  28  ounces  a  week,  91  pounds  a  year  per  person.  Mr. 
Hoover,  after  a  very  careful  investigation  of  the  situation,  is 
asking  us  to  reduce  our  amount  to 

36  POUNDS   PER  YEAR   PER  PERSON 

3  POUNDS  PER   MONTH  PER   PERSON 

1%  OUNCES   PER   DAY  PER  PERSON 

8  TEASPOONFULS   PER  DAY  PER  PERSON 

How  many  teaspoonfuls  do  you  think  you  eat  each  day? 
Don't  forget  to  include  candy,  canned  fruit,  pie.,  cake,  etc. 


For  a  family  of  two  —  buy  no  more  than  1%  Ibs.  per  week 
For  a  family  of  three  —  buy  no  more  than  2*4  Ibs.  per  week 
For  a  family  of  four  —  buy  no  more  than  3  Ibs.  per  week 
For  a  family  of  eight  —  buy  no  more  than  5%  Ibs.  per  week 

Remember  that  it  is  your  patriotic  duty  to  eat  no  more  than 
1%  ounces  (8  teaspoonfuls)  per  day. 


34  Our  Country's  Call  to  Service 

HOW  WE  CAN  SAVE  SUGAR 

1.  Use  less  in  cocoa,  coffee,  tea.  Stir  it  until  it  is  dissolved. 

2.  Try   cooking   breakfast   food   with   chopped  figs,   dates, 
or  raisins.    You  will  not  need  to  add  any  sugar  at  the  table. 

3.  Use  molasses,  honey,  or  corn  syrups  for  sweetening. 

4.  Use  fresh  fruits  for  desserts  in  place  of  rich  pastries  and 
sweet  puddings. 

5.  Use  more  dried  fruits.     They  are  less   expensive   and 
just  as  nutritious  as  the  fresh.    "Wash  in  hot  water.    Soak  over 
night.     Simmer  in  the  water  in  which  they  were  soaked.     The 
long,  slow  cooking  is  necessary  to  develop  a  rich  flavor.    Prunes 
need  almost  no  sugar. 

6.  Cut  down  the  use  of  cake.    Bake  xcookies  instead. 

7.  Do  not  use   frosting  unless   you  can  make   it   without 
sugar.    Try  spreading  the  top  and  sides  thinly  with  jelly  and 
sprinkling  with  grated  cocoanut  or  finely  chopped  almonds  if 
you  must  have  a  fancy  cake. 

8.  Either  honey  or  maple  -syrup  may  be  substituted  for 
sugar  in  boiled  frosting. 

In  substituting  syrup  for  sugar,  one  cup  of  syrup  is  equiva- 
lent to  one  cup  of  sugar  and  one-fourth  cup  of  liquid. 

9.  Eat  less  .candy,  especially  the  kinds  made  largely  of 
sugar.     Food  Administrator  Hoover  makes  the.  following  sug- 
gestions about  the  kinds  of  candy  to  be  eaten: 

There  are  at  least  four  groups  of  candy  made  from  absolutely  whole- 
some ingredients  which  are  plentiful.  •  The  first  includes  chocolate  and 
cocoa  candies  with  centers  of  nuts,  fruits,  fruit  pastes,  marmalades,  jams, 
and  the  like,  especially  the  old-fashioned  chocolate  creams  with  the  bitter 
coating,  and  the  uncoated  soft  candy  such  as  nougatines,  Turkish  pastes, 
and  similar  varieties. 

The  second  group  includes  hard  boiled  candies,  such  as  lemon  drops, 
stick  candy,  fruit  tablets,  peanut  bars,  peanut  brittle,  glac£  nuts,  and  the 
like,  containing  a  large  portion  of  corn  syrup,  and  molasses  candies. 

Marshmallows  and  similar  candy  comprise  the  third  group,  being 
made  with  corn  syrup,  corn  starch,  and  gelatine,  and  only  a  small  percent- 
age of  sugar.  They  may  be  eaten  plain,  toasted,  dipped  in  chocolate,  or 
rolled  in  cocoanut. 

In  the  fourth'  group  are  included  gum  drops,  jellies,  jelly  beans,  and 
the  like. 


Save  Sugar  for  Our  Allies 


35 


LET  Us  REMEMBER 


Soldiers  Need 
Sugar 


We  Can  Use 

Molasses  Fresh  Fruit 

Honey  Dried  Fruit 

Syrup 


P.  G.  Holden,  the  farm  ex- 
pert, sends  out  this  advice. 
"Plant  sugar  beets  in  your 
garden  next  summer/ 

It  is  his  opinion  that  the 
average  family  can  reduce  its 
annual  sugar  bill  ninety  per 
cent  if  it  raises  even  one 
twenty-foot  row  of  sugar 
beets.  He  asserts  it  is  pos- 
sible to  avoid  the  hardships 
of  another  year  of  sugar 
scarcity  by  so  doing. 

One  fair-sized  sugar  beet 
cut  in  small  pieces  soaked  in  water  twenty  minutes  and  boiled, 
will  make  a  thick  syrup  which  can  be  used  in  cooking  for  season- 
ing and  sweetening. 

SUGAB  MENU  OF  A  CERTAIN  MAN 
Breakfast 

3  teaspoonfuls  of  sugar  in  grape  fruit. 
2  teaspoonfuls  of  sugar  in  coffee. 
2  teaspoonfuls  of  sugar  in  cereal. 

Lunch 

1  teaspoonful  of  sugar  in  tea. 
1  teaspoonful  in  jam  or  jelly. 

1  teaspoonful  in  pie. 

Dinner 

2  teaspoonfuls  in  coffee. 
2  teaspoonfuls  in  dessert. 

Total  for  the  day,  fourteen  teaspoonfuls.  He  is  entitled  to  eight. 

Is  he  doing  his  'bit? 


36  Our  Country's  Call  to  Service 

t 

FOR  SUGAR  GREED  SUBSTITUTE  A  SUGAR  CREED 


/  believe  that  I  can  help  win  the  war: 

By  eating  less  candy. 
By  stirring  the  sugar  in  my  cup. 
By  using  no  frosted  cakes. 
By  eating  raisins,  figs,  and  dates 

when  I  want  sweets. 
By  using  corn  syrup   and  molasses 

for  sweetening. 
By  raising  sugar  beets. 
By  using  but  8  teaspoonfuls  of  sugar 

a  day. 


Questions  and  Exercises 

1.  Why  is  sugar  a  valuable  food? 

2.  What  are  some  of  the  substitutes  for  it?    Make  a  list  of  these, 
showing  the   cost   of   each   per  quart,   gallon,   or   pound,   and   where   it 
comes  from. 

3.  Explain  the  process  of  making  sugar. 

4.  Where  are  some  of  the  large  sugar  manufactories  in  this  country? 

5.  Does  the  United  States  produce  as  much  sugar  as  it  uses?    If  not, 
where  do  we  get  it? 

6.  Where  did  England,  France,  and  Italy  obtain  their  sugar  before 
the  war?     Where  must  they  get  it  now? 

7.  There  is  now  a  large  surplus  of  sugar  in  Java.    Why  is  it  diffi 
cult  for  the  Allies  to  get  it? 

8.  Does  the  Food  Administration  ask  you  to  eat  no  candy  at  all? 
If  not,  what  kind  of  candy  may  you  eat  and  still  be  loyal?     Why? 

9.  How  do  you  make  a  war-time  frosting  for  a  cake? 

10.  How  many   teaspoonfuls   of   sugar   are   you   allowed   each   day? 
Does  this  allowance  include  sugar  used  in  making  pies,  cake,  etc.? 

11.  Name  all  the  foods  you  can  think  of  in  which  sugar  is  used. 

12.  How  many  pounds  of  sugar  should  your  family  buy  each  week? 


General  Directions  on  Food  Conservation 


37 


GENERAL  DIRECTIONS 

I.  Two  wheatless  days  a  week  (Monday  and  Wednesday) 
and  one  wheatless  meal  each  other  day  in  the  week.  Eat 
Victory  bread. 

II.  One  meatless  day  a  week  (Tuesday).  Meatless  means  no 
red  meat:  beef,  pork,  mutton,  veal,  lamb;  no  preserved 
meat :  beef,  bacon,  ham,  or  lard. 

III.  Sugar: — Reduce  amount  eaten  to  3  pounds  a  month- 
1%  ounces  a  day — 8  teaspoonfuls  a  day.    Eat  very  little 

candy  and  reduce  the  use  of  sweet  drinks. 

IV.  Eat  more  of  our  plentiful  foods:  potatoes  and  vegetables 

of  all  kinds ;  poultry  and  rabbits ;  milk  and  cheese. 

KEEP  A  WASTE  EECOBD 

You  know  that  even  an  ounce  of  food  wasted  daily  by  each  person 
in  the  United  States  would  amount  to  thousands  of  tons  of  food  thrown 
away.  You  should,  therefore,  do  everything  possible  to  avoid  wasting 
even  little  crumbs  of  bread,  pieces  of  butter,  bits  of  meat,  sugar,  jelly, 
cheese,  milk,  etc.,  in  your  home. 

(1)  Make  a  list  of  the  foods  you  have  seen  wasted  in  your  home, 
showing  the  reason  why  they  were  wasted  and  how  they  might  have 
been  used.  Keep  the  list  and  add  to  it  as  you  think  of  other  items. 
Compare  your  list  with  those  of  your  classmates. 


SUGGESTIVE   FORM   OF   LIST 


Article 


Why  wasted 


How  it  might  have  beer,  used 


Meat 

Some  left-over  meat  placed 
in  cupboard  ;  became  dry  and 
hard. 

Could  have  been  ground  up 
for  hash  or  croquettes. 

Milk 

Became  sour. 

Cottage  cheese. 

Cheese 

Shoved  back  in  cupboard  —  for- 
gotten. Became  dry. 

Could  have  been  kept  moist 
in  oiled  paper  and  used. 

Batter 
for  cake 

Left  in  mixing  pan. 

Should  have  been  scraped 
out  carefully  and  put  in  cake. 

(2)  Keep  a  record  for  a  week  showing  the  food  left  on  the  plate  by 
each  member  of  your  family.  What  do  you  think  ought  to  be  done  with 
!ood  left  on  the  plate? 


EXAMPLE 
Sunday  Monday 


Etc. 


John 


Sarah 


William 


Butter — potatoes 


Meat — jelly 


Butter — sugar  in 
his  cocoa  cup 


38  Our  Country's  Call  to  Service 

WATCH  YOUK  KITCHEN  WASTE 

A  large  part  of  the  $700,000,000  estimated  food  waste  in 
this  country  is  good  food  which  is  allowed  to  get  into  garbage 
pails  and  kitchen  sinks.  Don't  throw  out  any  left  overs  that 
can  be  reheated  or  combined  with  other  foods  to  make  palatable 
and  nourishing  dishes. 

Remember: 
That  every  bit  of  uneaten  cereal  can  be  used  to  thicken 

soups,  stews,  or  gravies. 

That  stale  bread  can  be  used  as  the  basis  for  many  attractive 

meat  dishes,  hot  breads,  and  desserts. 

That  every  ounce  of  skimmed  milk  or  whole  milk  contains 

valuable  nourishment. 

Use  every  drop  of  milk  to  drink  or  to  add  nourishment  to  cereals, 
soups,  sauces,  and  other  foods.  If  you  do  not  want  milk  to  sour, 
be  sure  to  keep  it  cool,  clean,  and  covered.  Bemember,  too,  that 
sour  milk,  buttermilk,  and  sour  cream  are  valuable  in  cookery; 
so  do  not  waste  any.  Sour  milk  and  buttermilk  can  be  used  with 
soda  in  making  hot  breads,  or  sour  milk  can  be  turned  easily  into 
cottage  cheese,  cream  cheese,  or  clabber.  Sour  cream  is  a  good 
shortening  in  making  cakes  and  cookies  and  useful  for  salad 
dressings  and  gravies  for  meat. 

That  every  bit  of  meat  and  fish  can  be  combined  with  cereals 
or  vegetables  for  making  meat  cakes,  meat  or  fish  pies,  etc.,  and 
is  useful  in  adding  flavor  and  food  value  to  made  dishes. 

That  every  spoonful  of  left-over  gravy  can  be  used  in  soups 
or  as  flavoring  for  meat  pies,  croquettes,  and  vegetables. 

That  every  bit  of  clean  fat  trimmed  from  meat  and  every 
spoonful  of  drippings  and  every  bit  of  grease  that  rises  when 
meat  is  boiled  is  valuable  for  use  in  cookery. 

That  when  meat  is  boiled,  the  water  dissolves  out  some  valu- 
able food  and  flavoring  material. 

Save  such  water  for  soup  or  for  use  in  stews  or  gravies,  or  for 
cooking  vegetables.     Save  and  keep   soup  stock.     Every  profes- 
sional cook  knows  that  keeping  a  soup  or  stock  pot  is  an  essential 
economy. 
That  valuable  food  and  flavoring  get  into  the  water  in 

which  rice  and  many  vegetables  are  cooked. 

Use  such  water  for  soup  making  if  it  has  an  agreeable  flavor. 

That  careless  paring  of  potatoes  or  fruits  often  wastes  as 
much  as  20  per  cent  of  their  food  material. 

That  the  outside  leaves  of  lettuce  and  the  tops  of  many 
vegetables  make  desirable  cooked  ''greens"  or  salads. 


Save  By  Using  Left-Overs  39 

HOW  TO  USE  LEFT-OVERS 

Meat 

Use  left-over  meat  in  meat  pies,  meat  salads,  meat  balls,  meat  dump-' 
lings,  hash,  meat  loaf,  casserole  dishes,  creamed  meat,  meat  and  vegetable 
stews,  soups,  or  in  omelets. 

Potato 

Combine  potato  with  meat  as  above.  Or  make  potato  souffles,  soups, 
potato  balls,  potato  pancakes,  potato  bread,  potato  cake,  creamed  pota- 
toes, fish  balls. 

Bread 

Use  for  bread  puddings,  chicken  or  turkey  dressing,  soups,  part  of 
the  flour  in  bread,  cakes,  griddle  cakes,  and  biscuits.  Dry  it  thoroughly 
and  make  crumbs  to  use  on  scalloped  dishes  for  stuffing  for  peppers  and 
whole  canned  tomatoes. 

Cake 

Use  left-over  cake  for  puddings. 

Vegetables 

Use  left-over  vegetables  for  salads,  soups,  chowders,  in  meat  loaves, 
in  casserole  dishes,  or  as  a  garnish  for  a  roast  and  other  dishes  or  as 
creamed  vegetables. 

Milk 

Use  all  the  milk,  whether  whole  or  skimmed — make  soups,  white 
sauces,  gravies,  sherbets,  ice  cream,  custards,  junket,  gelatin  sponges, 
and  Bavarian  creams.  Make  cottage  cheese  and  chowders.  Use  it  in 
scalloped  dishes.  Buttermilk  and  sour  milk  with  soda  make  excellent 
quick  breads,  pancakes,  and  cakes.  Milk  for  which  there  is  no  other 
use  should  go  to  feed  chickens. 

Cheese  Scraps 

Grate  hard  cheese  and  use  it  for  macaroni  dishes,  sauces,  and  sand- 
wiches. Keep  fresh  cheese  wrapped  in  a  cloth  dipped  in  vinegar  and 
wrung  dry. 

Give  Cottage  Cheese  a  Fair  Trial 

Cottage  cheese,  the  curd  of  sour  milk,  is  one  of  the  most  important 
meat  substitutes.  It  supplies  more  protein  per  pound  than  most  meats 
and  is  considerably  cheaper.  Make  cottage  cheese  sandwiches.  Serve 
cottage  cheese  balls  with  salads.  Combine  it  with  chopped  pimento  and 
peppers  and  serve  with  salad  dressing. 

For  supplying  protein,  one  pound          On  the  basis  of  energy  supplied, 
of  cottage  cheese  equals:  one  pound  of  cottage  cheese  equals: 

1.27  pounds  sirloin  steak  8.33  ounces  sirloin  steak 

1.09  pounds  round   steak  11.25  ounces  round  steak 

1.37  pounds  chuck  rib  beef  11.25  ounces  chuck  rib  beef 

1.52  pounds  fowl  10.75  ounces  fowl 

1.46  pounds  fresh  ham  5.25  ounces  fresh  ham 

1.44  pounds  smoked  ham  5.0     ounces  smoked  ham 

1.58  pounds  loin  pork  chop  6.0     ounces  loin  pork  chop 

1.31  pounds  hind  leg  of  lamb  7.33  ounces  hind  leg  of  lamb 

1.37  pounds  breast  of  veal  12.75  ounces  breast  of  veal 


40  Our  Country's  Call  to  Service 

HOW  TO  KEEP  FOOD 

Heat,  dirt,  improper  handling,  flies,  insects,  and  rats  or 
mice  are  the  greatest  food  wasters. 

Keep  perishables  cool,  clean,  and  covered.  The  moment  meat, 
fish,  milk,  and  eggs  are  allowed  to  get  warm  they  begin  to  spoil. 

Bacteria  and  germs  multiply  rapidly  in  slightly  warm  food, 
and  quickly  make  it  dangerous  or  unfit  to  eat. 

Keep  perishable  foods  in  the  coolest,  cleanest  place  you  can 
provide,  preferably  in  a  good  refrigerator  or  ice  house,  but, 
at  any  rate,  in  covered  vessels  suspended  in  the  well,  or  in  the 
coolest,  clean  place  in  your  home. 

Do  not  keep  perishable  foods  in  a  hot  kitchen  or  pantry  or 
in  a  sunny  place  a  moment  longer  than  is  necessary. 

Dry  cold  is  a  better  preservative  than  damp  cold. 
The  dust  particles  in  the  air  carry  molds  and  germs. 

Meat,  fish,  and  milk  are  ideal  breeding  grounds  of  such 
germs.  Keep  your  food  covered  so  that  these  bacteria  and 
germs  will  have  as  little  chance  as  possible  to  get  on  your  food 

Protect  Pood  Against  Insects  and  Vermin 

House  flies — better  called  ''typhoid  flies'  -are  among  the 
dirtiest  things  that  enter  our  homes.  They  fly  from  sewers, 
privies,  and  manure  heaps,  carrying  filth  on  their  feet,  which 
they  deposit  on  any  food  on  which  they  alight.  Frequently 
germs  of  typhoid  fever  are  carried  by  flies  in  the  filth  on  their 
bodies. 

Ordinary  cleanliness  demands  that  flies  be  kept  out  of  our 
homes  and  away  from  our  food. 

Health  protection  makes  it  essential  to  banish  flies.  Keep 
all  food  covered,  or  at  least  screened  from  these  carriers  of 
deadly  disease  and  filth.  Destroy  flies  by  every  possible  means. 

Rats  and  mice  destroy  millions  of  dollars'  worth  of  food 
and  other  property  every  year  in  homes  or  farms,  and  in  busi- 
ness establishments.  Many  rats  harbor  the  germs  of  bubonic 
plague.  Trap  and  kill  them.  Look  upon  every  mouse  as  an 
enemy  to  your  property. 

Kill  roaches  and  house  ants.    Keep  weevils  out  of  cereals. 
Keep  your  food  where  such  pests  cannot  reach  it. 
Keep  household  pets  away  from  your  food. 


How  to  Store  Food  4.1 

Store  Vegetables  and  Fruits  Properly 

Don't  let  fresh  vegetables  or  fruits  wilt  or  lose  their  flavor 
or  begin  to  rot  because  they  are  handled  carelessly.  Keep 
perishable  vegetables  in  cool,  dry,  well-aired,  and  for  most 
vegetables,  dark  rather  than  light  places. 

Learn  how  to  store  potatoes,  cabbages,  root  crops,  fruits, 
and  other  foods  so  that  they  will  keep  properly  for  later  use. 

Don't  think  that  any  place  in  the  cellar  or  pantry  is  good 
enough  to  store  food. 

Heat,  dampness,  poor  ventilation,  bruising,  or  breaking  will 
rapidly  make  many  vegetables  rot,  ferment,  or  spoil.  Warmth 
and  light  make  vegetables  sprout  and  this  lowers  their  quality. 

Can  or  Preserve  Surplus  Vegetables  and  Fruits 

.When  there  is  a  surplus  of  fruits  or  vegetables  that  will 
spoil  if  kept,  cook  or  stew  them  and  keep  them  cold  and  cov- 
ered for  use  in  a  day  or  two. 

Can  or  preserve  all  surplus  food  from  gardens  for  winter 
use.  In  a  morning's  work  with  ordinary  home  utensils,  you 
can  put  up  many  cans  of  vegetables  and  fruit  for  winter  use. 
If  you  have  no  garden,  watch  the  markets.  When  any  fruit 
or  vegetable  that  can  be  canned  becomes  plentiful  and  cheap, 
buy  a  quantity  and  can  it  for  home  use  next  winter. 

Avoid  Losses  in  Cooking 

Save  water  in  which  vegetables  were  boiled.  Make  cream 
soups  by  using  this  water  to  thin  a  white  sauce,,  and  season  as 
desired.  Vegetables  and  leaves  which  cannot  be  used  for  any 
other  purpose  can  "do  their  bit"  in  the  soup  kettle. 

Boil  potatoes  in  their  jackets.  Much  valuable  material  lies 
close  to  the  skin  of  a  potato. 

Potatoes,  pared  before  boiling,  lose  into  the  water  in  which 
they  are  cooked  about  one-fifth  of  the  iron  they  contain ;  peas 
and  beans  lose  from  one-third  to  two-fifths,  and  spinach  one- 
half  of  the  total  amount  present.  The  amount  of  iron  in  our 
foods  is  small.  Its  importance  to  the  body  is  great.  We 
should  consume  it  to  the  greatest  possible  extent.  To  do  this 
we  should  either  steam  our  vegetables  or  use  the  water  in  which 
they  are  cooked.  Peel  potatoes  after  cooking. 


42  Our  Country's  Call  to  Service 

• 

Some  Expensive  Mistakes 

In  Serving: 

Too  large  quantities  placed  on  individual  plates. 
The  same  amounts  served  to  each,  regardless  of  appetite. 
The  same  foods  served  to  each,  regardless  of  taste. 
Elaborate  entertaining. 

In  Eating: 

By  eating  more  than  is  needed. 

By  eating  foods  in  wrong  proportions. 

By  eating  too  rapidly;  less  food  is  required  if  eaten  slowly  and  chewed 

thoroughly. 

By  serving  one's  self  more  food  than  is  wanted  (butter,  bread,  etc.). 
By  eating  crusts  and  discarding  soft  portion,  and  vice  versa. 
By  placing  excess  of  sugar  in  cocoa,  tea,  coffee.     (Undissolved  sugar 

in  cup  is  wasted.) 

Some  Ways  of  Waste 

Vegetables  Are  Wasted: 

By  careless  storing. 

By  taking   thick   parings,    sometimes   20   per   cent   of   edible   portion. 

Save  food  by  cooking  in  jackets. 
By  discarding  small  sized  vegetables. 
By  discarding  water  in  which  vegetables  are  cooked.     Steaming  saves 

food  material. 
By  discarding  leaves  and  stem   (beet  tops,  turnip  tops,  outer  stalks 

and  leaves  of  celery). 
By  overcooking. 
By  undercooking. 

By  cooking  larger  quantity  than  is  needed. 
By  discarding  left-overs. 

Good  Food  of  All  Kinds  Is  Wasted: 
If  it  gets  into  the  garbage  pail. 
If  allowed  to  spoil  in  the  home. 
If  ruined  by  careless  cooking. 
If  carelessly  pared  and  trimmed. 
If  too  much  is  served  at  a  meal. 

Food  Money  Is  Wasted: 

By  ordering  by  price  instead  of  weight. 

By  buying  perishable  foods  in  too  large  quantities. 

By  buying  "out  of  season"  goods   (strawberries  in  December). 

By  buying    too    freely    ready-to-eat    foods    (breakfast    foods,    canned 

soups). 
By  buying  much  food  that  is  high  in  price  but  low  in  food  value 

(asparagus  tips,  oysters,  pimentos,  and  mushrooms). 
By  "living  out  of  paper  bags." 

By  buying  staple  f'ods  in  small  packages  (corn  meal,  rice). 
By  buying  for  wants  rather  than  for  needs. 


A  Message  from  General  Pershing 


43 


KEEP  /^COMING 

[ 

We  must  not  only 
feed  our  Soldiers 
at  the  Front  but 
the   millions  of 
women  &•  children 
behind  our  lines" 

Gen. 
WASTE  NOTHING 


TO 


A. 


UNLESS  WE  SAVE  FOOD  THE  LINE  WILL  BE  BROKEN 


44 


Our  Country's  Call  to  Service 


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46  Our  Country's  Call  to  Service 

KEEPING  UP-TO-DATE 

As  different  conditions  in  the  food  problem  arise  it  is  neces- 
sary for  the  Food  Administration  to  issue  new  appeals  for 
economy  in  the  use  of  various  foods.  To  keep  strictly  -in  touch 
with  the  wishes  of  the  Food  Administration  it  is  very  essential 
that  we  read  carefully  the  daily  newspapers,  which  furnish  us 
full  data  concerning  the  work  of  the  various  departments  at 
Washington.  For  instance,  on  March  23,  1918,  the  following 
new  regulations  on  the  consumption  of  wheat  flour  appeared  : 

If  we  are  to  furnish  the  allies  with  the  necessary  proportion  of  wheat 
to  maintain  their  war  bread  from  now  until  the  next  harvest,  and  this 
is  a  military  necessity,  we  must  reduce  our  monthly  consumption  to 
21,000.000  bushels,  as  against  our  normal  consumption  of  about  42,000,000 
bushels,  or  50  per  cent  of  our  normal  consumption. 

Reserving  a  margin  for  distribution  to  the  army  and  for  special 
cases  leaves  for  general  consumption  approximately  one  and  one-half 
pounds  of  irJicat  products  weekly  per  person. 

With  improved  transportation  conditions  we  now  have  available  a 
surplus  of  potatoes.  We  also  have  in  the  spring  months  a  surplus  of 
milk,  and  we  have  ample  corn  and  oats  for  human  consumption.  The 
drain  on  rye  and  barley  as  substitutes  has  already  greatly  exhausted 
the  supply  of  these  grains. 

To  effect  the  needed  saving  of  wheat  we  are  wholly  dependent  upon 
the  voluntary  assistance  of  the  American  people,  and  we  ask  that  the 
following  rules  shall  be  observed: 


Householders  to  use  not  to  exceed  a  total  of  1%  pounds  per  week  of 
wheat  products  per  person.  This  means  not  more  than  1%  pounds  of 
victory  bread  containing  the  required  percentage  of  substitutes  and  one 
pound  of  cooking  flour,  macaroni,  crackers,  pastry,  pies,  cakes,  wheat 
breakfast  cereals,  all  combined. 

There  is  no  limit  upon  the  use  of  other  cereals,  flours  and  meals,  corn, 
barley,  buckwheat,  potato  flour,  etc. 

Many  thousand  families  throughout  the  land  are  now  using  no  wheat 
products  whatever,  except  a  very  small  amount  for  cooking  purposes, 
and  are  doing  so  in  perfect  health  and  satisfaction. 

There  is  no  reason  why  all  of  the  American  people  who  are  able  to 
cook  in  their  own  households  cannot  subsist  perfectly  well  with  the  use 
of  less  wheat  products  than  one  and  one-half  pounds  a  week,  and  we 
especially  ask  the  well-to-do  households  in  the  country  to  follow  this 
additional  program  in  order  that  we  may  provide  the  necessary  mar- 
ginal supplies  for  those  parts  of  the  community  less  able  to  adapt  them- 
selves to  so  large  a  proportion  of  substitutes. 

With  the  arrival  of  harvest  we  should  be  able  to  relax  such  restric- 
tions. 


CONSERVATION    RECIPES 

CONTENTS 

A — The  Balanced  Diet  (pages  48-53) 
B — Wheat  Saving  Recipes  (pages  54-58) 
C — Meat  Saving  Recipes  (pages  59-62) 
D — Sugar  Saving  Recipes  (pages  63-68) 
E — Special  Recipes  for  Vegetables  (page  69) 
F— Food  for  Children  (pages  70-71) 

Half  the  fun  of  eating  is  in  trying  new  dishes! 


47 


48  Our  Country's  Call  to  Service 

A— THE  BALANCED  DIET 
Eat  Something  from  Each  of  These  Five  Groups  Every  Day 

Group  I — Mineral  Matter,  Acids  and  Body  Regulators 

FRUITS  AND  VEGETABLES  furnish  some  of  the  material 
from  which  the  body  is  made  and  keep  its  many  parts  working 
smoothly.  They  help  prevent  difficulties  which  give  you  head- 
aches and  made  you  stupid.  The  kinds  you  choose  depend 
upon  the  season,  but  remember  that  the  cheaper  ones  are  often 
as  valuable  as  the  more  expensive. 

Group  n — Protein  (Building)   Foods 

MILK,  EGGS,  FISH,  MEAT,  PEAS,  BEANS— these  help 
build  up  the  growing  body  and  renew  used-up  parts.  Dried 
peas  and  beans  make  good  dishes  to  use  in  place  of  meat  part 
of  the  time,  but  don't  leave  out  the  other  foods  entirely.  Milk 
is  the  most  important.  Buy  at  least  a  pint  a  day  for  every 
member  of  your  family.  No  other  food  can  take  its  place  for 
children.  Don't  slpmp  on  milk. 

Group  III — Starchy  Foods 

CEREALS — Bread  and  breakfast  foods.  These  foods  act 
as  fuel  to  let  you  do  your  work,  much  as  the  gasoline  burning 
in  an  automobile  engine  makes  the  car  go.  And  they  are 
usually  your  cheapest  fuel.  Besides,  they  give  your  body  some 
building  material. 

Don't  think  that  wheat  bread  is  the  only  kind  of  cereal 
food.  The  Government  asks  us  to  save  wheat  to  send  abroad 
to  our  soldiers  and  the  Allies.  Let  the  North  try  the  Southern 
corn  bread  and  the  South  the  oatmeal  of  the  North.  Oatmeal 
muffins  are  delicious.  See  page  55  for  the  recipe. 

Group  IV — Foods  for  Sugar 

SUGAR  AND  SYRUPS  are  fuel,  too,  and  they  give  flavor 
to  other  foods.  They  are  valuable  food,  but  many  people  eat 
more  of  them  than  they  need.  Sweet  fruits,  of  course,  contain 
much  sugar  and  are  better  for  the  children  than  candy. 

Group  V — Foods  for  Fat 

FAT  is  fuel — Some  is  needed,  especially  by  hard- working 
people.  Remember  that  expensive  fats  are  no  better  fuel  than 
cheap  ones.  Use  drippings.  Don't  let  your  butcher  keep  the 
trimmings  from  your  meat.  They  belong  to  you.  Children 
need  some  butter  fat.  Give  it  to  them  in  plenty  of  whole  milk 
or  in  butter. 


The  Balanced  Diet 


49 


GEOUP  I 

EAT  VEGETABLES  AND  FRUITS  FOR  MINERAL  MATTER,   ACIDS,  AND  BODY 
REGULATORS.    EAT  FREELY  OF  ALL  THESE 


Apples 

Apricots 

Asparagus 

Bananas 

Lima  Beans 

Beets 

Blackberries 

Cabbage 

Carrots 


Cauliflower 

Celery 

Green  or  Canned 

Corn 

Cucumbers 
Grapes 
Lemons 
Lettuce 


Muskmelon 
Onions 
Oranges 
Parsnips 
Peaches 
Pears 

Green  or  Canned 
Peas 


Pineapple 

Rhubarb 

Spinach 

Squash 

Strawberries 

String  Beans 

Tomatoes 

Turnips 


GROUP  II 


EAT  THESE  FOODS  FOR  PROTEIN.    EAT  SPARINGLY  OF  THOSE  PRINTED  IN 

ITALICS;  EAT  FREELY  OF  ALL  OTHERS 


Beans 
Soy 
Lima 
Navy 

Beef 

Eggs 


Pork 
Fish 

Fowl 

Game 

Lamb 


Skim  Milk 

Mutton 

American  Cheese 

Nuts 

Oysters 


Peanuts 

Peas 

Rabbits 

Veal 

Cottage  Cheese 


GROUP  III 


EAT  THESE  FOODS  FOR  STARCHES.    EAT  SPARINGLY  OF  THOSE  PRINTED  IN 
ITALICS  BUT  FREELY  OF  ALL  THE  OTHERS 


Barley 
White  Bread 
Cake 

Green  or  Canned 
Corn 


Cornflakes 
Corn  Meal 
Soda  Crackers 
Graham  Crack- 
ers 


Wheat  Flour 
Hominy 
Macaroni 
Oatmeal 
Rolled  Oats 
White  Potatoes 


Sweet  Potatoes 
Rice 
Rye 
Tapioca 
Wheat  Break- 
fast Foods 


GROUP  IV 


EAT  THESE  FOODS  FOR  SUGAR.    EAT  SPARINGLY  OF  THE  ONE  PRINTED  IN 

ITALICS.     EAT  FREELY  OF  THE  OTHERS 


Dried  Apples 
Cane  Syrups 
Corn  Syrup 


Dates 
Honey 
Maple  Syrup 


Molasses 
Dried  Peaches 
Prunes 


Raisins 

Sorghum 

Sugar 


GROUP  V 

EAT  THESE  FOODS  FOR  FAT.    USE  ALL  OF  THESE  FOODS  SPARINGLY. 
ESPECIALLY  CAREFUL  IN  THE  USE  OP  THOSE  PRINTED  IN  ITALICS 

Bacon  Cocoa  Lard  Peanut  Butter 

Corn  Oil  Oleomargarine  Peanut  Oil 


BE 


Butter 
Chocolate 


Cream 


Olive  Oil 


Salt  Pork 


50  Our  Country's  Call  to  Service 

MEAL  PLANS 

Study  your  meals.  Plan  them  for  at  least  three  days  in 
advance.  This  helps  you  to  buy  to  better  advantage,  gives 
variety  in  material  and  preparation. 

Ask  yourself  the  following  questions  about  your  meal: 
Does  this  plan  mean — 

1.  The  use  of  home  grown  products  and  thus  allow  the  rail- 
roads to  be  hauling  supplies  for  the  army  instead  of  food 
for  my  family? 

2.  The  substitution  of  milk,  cheese,  eggs,  fish,  game,  beans, 
nuts,  and  peas  for  beef,  mutton,  and  pork? 

3.  The  use  of  barley,  buckwheat,  corn,  oats,  potatoes,  and  rye 
instead  of  wheat? 

4.  Plenty  of  whole  milk  for  the  children? 

5.  Twelve  ounces  of  fat  per  adult  per  week  and  six  ounces 
per  child  per  week?     The  substitution  of  the  vegetable  fats 
wherever  possible? 

6.  The  substitution  of  honey,  molasses,  corn  syrup,  or  other 
syrup  for  sugar,  so  as  to  reduce  the  amount  of  sugar  used 
to  three  pounds  or  less  per  person  per  month? 

7.  Meals  adapted  to  the  season  and  pocketbook? 

8.  Meals  which  include  at  least  one  food  from  each  of  the 
Food  Groups  named  above? 

The  following  gives  a  day's  ample  nourishment: 

Breakfast 

Group       I.     Prunes 
Group     II.     Eggs — Milk 

Group  III.     Graham  Muffins — Oatmeal  or  Baked  Potato 
Group  IV.     Jam 
Group     V.    Butter 

Lunch. or  Supper 

Group       I.  Vegetables  in  Salad 

Group     II.  Milk  to  Drink 

Group  III.  Corn  Meal  Muffins 

Group  IV.  Honey  in  Honey  Cakes 

Group     V.  Butter — Salad  Dressing 

Dinner 

Group       I.  Spinach — Apple  in  Pudding 

Group    II.  Fish — Egg  and  Milk  in  Pudding 

Group  III.  Potatoes — Eye  Bread 

Group  IV.  Sugar  in  Coffee  and  in  Pudding 

Group     V.  Butter — Cream  in  Coffee 


A  Victory  Menu 


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52  Our  Country's  Call  to  Service 

SPECIAL  KECIPES  FOE  THE  VICTOKY  MENU 

Lace  Cakes  (Sunday) 

1  teaspoonful  melted  butterine  %  teaspoonful  vanilla 

%  cup  sugar  1  teaspoonful  baking  powder 

1  egg  1^4  cup  rolled  oats 
%  teaspoonful  salt 

Mix  and  let  stand  20  minutes.  Drop  bits  on  a  greased  pan,  spread 
out  with  a  knife  and  bake  in  a  slow  oven  20  to  30  minutes.  If  the 
mixture  runs,  more  oatmeal  should  be  added. 

Cottage  Pie  (Monday) 

Put  the  left  over  baked  potatoes  from  Sunday  dinner  through  the 
meat  grinder.  Season  well  and  line  a  greased  baking  dish  with  them.  In 
the  center  place  any  left  over  chopped  meat  and  gravy.  Cover  with 
more  potato  and  bake  in  a  hot  ove*  20  minutes. 

Cherry  Juice  Pudding  (Monday) 

Take  juice  drained  from  the  sauce  served  the  night  before.  To  1 
cup  juice  add  %  cup  water  and  beat.  Mix  3  tablespoons  cornstarch 
with  1/2  cup  cold  water  and  slowly  add  the  hot  liquid.  Cook  until  smooth 
and  clear.  Serve  hot  or  cold. 

Rice  and  Nut  Cakes  (Tuesday) 

Take  left  over  rice  from  breakfast  (reserving  some  for  the  tomato 
soup  on  Wednesday).  To  2  cups  rice  add  *4  cup  chopped  peanuts. 
Season  with  salt  and  celery  salt.  Press  into  flat  cakes,  roll  in  corn  meal 
and  brown  on  both  sides  in  a  little  fat. 

Baked  Graham  Pudding   (Tuesday) 

2  cups  dry  bread  crumbs  1  cup  graham  flour 

(put  through  meat  grinder)  1  teaspoon  cinnamon 

1  cup  molasses  %  teaspoon  cloves 

1  cup  sweet  milk  %  teaspoon  salt 

4  tablespoons  melted  drippings  1  beaten  egg 

1  cup  raisins 

Beat  all  well,  put  into  a  buttered  pan  and  bake  slowly  for  about 
45  minutes.  This  pudding  keeps  well  and  may  be  reheated  in  the  double 
boiler.  It  is  best  warm.  It  may  be  served  with  milk  or  any  pudding 
sauce. 

Buckwheat  Gems  (Wednesday) 

2  cups  buckwheat   flour  2       tablespoons  sugar 

1       teaspoon  salt  2       tablespoons  melted  dripping^ 

1       teaspoon  baking  powder  1       beaten  egg 

1       teaspoon  soda  1       cup  sour  milk 

Mix  and  sift  ingredients,  add  fat  and  beaten  egg  to  sour  milk. 
Combine  mixtures  and  beat  well.  Bake  in  greased  muffin  tins. 


Recipes  for  Victory  Menu  53 

Economical  Cake  (Wednesday) 

%  cup  sugar  y3  CUp  butter  substitute 

1/2  cup  molasses  1  teaspoon  cinnamon 

cup  chopped  dates  %  teaspoon  cloves 
1  cup  water 

Boil  all  except  the  dates  for  3  minutes.  Cool,  mix  and  sift  1  tea- 
spoon soda,  2  cups  flour,  %  teaspoon  baking  powder.  Add  the  dates,  then 
combine  with  the  other  mixture  and  bake  about  1  hour. 

Meat  and  Potato  Short  Cake  (Thursday) 

Take  any  left  over  meat  and  potatoes  from  Wednesday,  chop  fine 
season,  make  more  gravy  if  necessary  and  pour  over  part  of  the  biscuits 
that  have  been  split  open. 

Rye  and  Corn  Muffins  (Friday) 

cup  corn  meal  %  teaspoon  salt 

cup  rye  1  beaten  egg 

%  cup  sugar  2  tablespoons  melted  drippings 

5  teaspoons  baking  powder  1  cup  milk 

Bake  in  a  hot  oven  20  to  25  minutes. 

Vegetable  Loaf  (Friday) 

%  cup  dry  bread  crumbs  %  cup  milk 

!/2  can  peas  y2  tablespoon  sugar 

1  egg  %  teaspoon  salt 

%  cup  English  walnuts  2  tablespoons  drippings 

Mash  peas,  mix  all  ingredients.  Let  stand  15  minutes.  Cover  and 
bake  in  a  slow  oven  30  minutes. 

Polenta  (Friday) 

Make  fresh  mush  of  1  cup  corn  meal  to  3  cups  water  or  use  any 
left  over.  Cook  1  cup  tomatoes,  2  tablespoons  drippings,  3  tablespoons 
chopped  onion,  1  teaspoon  salt,  and  %  teaspoon  pepper.  Place  a 
layer  of  mush  in  a  greased  baking  dish.  Cover  with  tomato  mixture, 
add  corn  meal  and  another  layer  of  tomato.  Sprinkle  with  %  cup 
grated  cheese  and  bake  until  heated  through. 

Lima  Bean  Loaf  (Saturday) 

1  cup  dry  lima  beans  %  cup  boiling  water 

1  onion  1  teaspoon  salt 

1  egg  %  teaspoon  mustard 

1  carrot  2  tablespoons  drippings 
1  cup  crumbs 

Soak  beans  over  night.  In  morning  add  onion  and  carrot  and 
cook  until  beans  are  tender.  Drain,  saving  liquid  for  soup.  Put  through 
meat  chopper  with  carrot  and  onion,  add  other  ingredients,  pack  into 
a  greased  pan  and  bake  30  minutes.  Serve  with  tomato  sauce  made  from 
tomatoes  left  from  Friday. 


54  Our  Country's  Call  to  Service 

B— WHEAT  SAVING  RECIPES 
SAVE  THE  WHEAT— USE  CORN  AND  OATS 

Make  it  a  principle  to  increase  the  use  of  corn  meal  to  the  maximum. 
Pound  for  pound,  the  energy  value  of  corn  meal  is  equal  to  that  of  wheat 
flour.  Every  time  corn  meal  is  used  where  before  we  used  wheat  pro- 
ducts, we  are  helping  to  win  the  war. 

Have  corn  meal  mush  for  breakfast ;  add  figs,  dates,  or  other  fruit, 
for  variety;  serve  fried  mush;  use  corn  meal  in  quick  breads,  yeast 
breads,  desserts.  The  breads  are  light,  palatable,  and  capable  of  frequent 
use  in  the  weekly  dietary.  Likewise,  make  the  maximum  use  of  oatmeal 
or  rolled  oats.  Omit  all  wheat  breakfast  cereals.  Use  oatmeal  or  rolled 
oats,  and  secure  variety  through  adding  fruit.  Use  rolled  oats  to  con- 
serve one-fourth  the  wheat  in  making  muffins,  rolls,  and  yeast-raised 
bread. 

Proportions  and  Directions 

All  measurements  are  level,  and  flour  is  measured  after  sifting.     Pro- 
portions are  for  Minnesota  flour. 

EEAL  CORN  BREAD 

2  cups  buttermilk  %  teaspoon  soda 

1  egg  1  teaspoon  salt 

Corn  meal  to  make  a  thin  batter. 

Beat  egg,  add  buttermilk.  Then  sift  dry  ingredients,  beat  well  and 
bake  in  hot  oven  in  a  thin  sheet  or  in  gem  pans. 

CORN  MEAL  MUFFINS 

1  cup  milk  or  water   (8  ounces)         1  to  2  tablespoons  sugar  (%-l  oz.) 
li/3  cups  flour  (51/3  ounces)  1  egg  (2  ounces) 

2/3  cup  corn  meal  (3^  ounces)  4  teaspoons  baking  powder  (%  oz.) 

1  to  2  tablespoons  fat  (^-1  ounce)  %  teaspoon  salt  (*£  ounce) 

Method  I:  Mix  milk,  egg,  and  melted  fat,  and  add  dry  ingredients, 
well  mixed. 

Method  II:  Scald  corn  meal  with  the  hot  milk;  add  egg,  melted  fat, 
and  dry  ingredients. 

CORN  MEAL  GRIDDLE  CAKES  OR  WAFFLES,  I 

1  cup  milk  (8  ounces)  2  teaspoons  baking  powder  (^4  oz) 

%  cup  flour  (3  ounces)  %  teaspoon  salt   (%  ounce) 

%  cup  corn  meal  (3%  ounces)  1  egg   (2  ounces) 

Add  beaten  egg  to  milk  and  add  to  dry  materials,  well  mixed. 

CORN  MEAL  GRIDDLE  CAKES  OR  WAFFLES,  II 

1  cup  sour  milk  (8  ounces)  1  teaspoon  baking  powder 

%  cup  flour  (3  ounces)  %  teaspoon  salt  (Vs  ounce) 

3/i    cup  corn  meal    (3%    ounces)  1  egg   (2  ounces) 
%  teaspoon  soda    (l/14th  ounce) 


Wheat  Saving  Recipes  55 

INDIAN  PUDDING 

%  cup  corn  meal  (3%  ounces)  3  tablespoons  sugar  (1%  ounces) 

1  quart  milk  (32  ounces)  or 

iy2  teaspoon  salt  (%  ounce)  yz  cup  molasses   (4%  ounces) 

Heat  the  milk.  Sift  in  the  corn  meal  as  in  making  mush.  Add 
salt  and  sugar.  Turn  into  buttered  baking  dish,  put  dish  in  pan  of 
water,  and  bake  very  slowly  254  to  3  hours.  Serve  with  hard  sauce, 
cream,  or  crushed  fruit. 

OATMEAL  MUFFINS,  I. 

1/2  cup  milk  (4  ounces)  iy2  cups  flour  (6  ounces) 

1  cup  cooked  oatmeal  or  rolled  oats  2  tablespoons  sugar  (  1  ounce) 

1  egg  (2  ounces)  %  teaspoon  salt  (%  ounce) 

2  tablespoons  fat  (1  ounce)  4  teaspoons  baking  powder  (%  oz.) 

Cook  oatmeal,  using  one  part  oatmeal  to  two  parts  water.  A  larger 
proportion  of  water  makes  too  soft  a  mush  and  gummy  muffins.  Mix 
milk,  oatmeal,  egg,  and  melted  fat.  Add  dry  ingredients  after  sifting 
them  together.  Bake  25  to  30  minutes.  This  makes  10  to  12  muffins. 

OATMEAIi  MUFFINS,  II. 

1%  cups  milk  (12  ounces)  1  teaspoon  salt  (%  ounce) 

2  eggs  (4  ounces)  2  cups  rolled  oats  (S1/^  ounces) 

2  tablespoons  fat   (1  ounce)  1  cup  flour  (4  ounces) 

2  tablespoons  sugar  (1  ounce)  4  teaspoons  baking  powder  (1  oz.) 

Pour  milk  over  oats  and  let  soak  one-half  hour.  Add  eggs  and 
melted  fat.  Add  to  dry  ingredients,  which  have  been  sifted  together. 
Bake  25  to  30  minutes.  This  makes  10  to  12  muffins. 

USE  CORN  AND  OATS  IN  BREAD  MAKING 

Corn  meal  yeast  bread,  satisfactory  in  texture  and  mild  in  flavor, 
can  be  made  using  20  per  cent  by  measure  or  25  per  cent  by  weight  of 
total  cereal  as  corn  meal.  The  flavor  of  white  corn  meal  is  less  distinc- 
tive and  the  bread  made  from  it  differs  in  color  from  that  of  the  usual 
wheat  loaf  less  than  that  made  from  the  yellow  meal.  These  breads 
may  be  made  by  combining  dry  corn  meal  with  the  flour,  but  the  product 
is  less  satisfactory  than  that  in  which  the  meal  is  first  cooked  as  for 
corn  meal  mush.  The  manipulation  is  the  same  as  for  wheat  bread, 
except  that  it  is  a  little  more  difficult  to  knead  into  the  mush  the  full 
amount  of  flour  and  the  dough  is  somewhat  softer  and  stickier.  Baking 
should  occur  in  a  slower  oven,  and  should  continue  over  a  longer  period — 
at  least  an  hour. 

Oatmeal  yeast  bread  is  coarser  than  wheat  bread,  and  is  not  unlike 
graham  bread  in  appearance.  It  has  a  sweet,  nutty  flavor,  much  liked  by 
persons  who  care  for  whole  wheat  or  dark  breads.  Some  care  is  necessary 
in  combining  the  rolled  oats  with  the  mixture.  The  most  satisfactory 
method  has  been  found  to  be  that  of  pouring  the  hot  liquid  over  the 
rolled  oats,  allowing  the  mixture  to  cool  rather  slowly  (about  half  an 
hour).  Longer  soaking  of  the  oats  produces  a  somewhat  moister  bread. 
The  manipulation  is  the  same  as  for  wheat  bread.  The  dough  is  a  bit 
softer.  Baking  requires  about  45  minutes. 


56  Our  Country's  Call  to  Service 

Proportions  and  Directions 

All  proportions  are  for  one  loaf.  The  amount  of  yeast  provides  for 
a  very  short  process — 3%  to  4  hours.  One-half  the  yeast  suggested  will 
make  bread  in  5  hours. 

One  cake  of  dry  yeast  used  as  a  starter  should  produce  yeast  for  six 
loaves.  In  all  cases  the  amount  of  liquid  should  be  equal  to  that  added 
with  the  compressed  yeast  in  the  recipe  given. 

CORN  MEAL  YEAST  BREAD  (1  LOAF) 

1^4  cups  milk  and  water  or  water  y3  cup  corn  meal  (3l/3  ounces) 

(10   ounces)  .  2^  cups  flour  (9^  ounces) 

2  tablespoons  sugar  (1  ounce)  %  cake  compressed  yeast  (%  ounce) 

1  tablespoon  fat  (%  ounce)  ^4  cup  warm  water  (2  ounces) 

2  teaspoons  salt  (%  ounce) 

Add  sugar,  fat,  and  salt  to  liquid,  and  bring  to  boiling  point.  Add 
corn  meal  slowly,  stirring  constantly  until  all  is  added.  Remove  from 
fire,  cool  mixture,  and  add  compressed  yeast  softened  in  *4  cup  warm 
water.  Add  2*/j  cups  flour  and  knead.  Let  rise  until  about  double  its 
bulk,  knead  again,  and  put  in  the  pan.  When  light,  bake  in  a  moderate 
oven  for  at  least  an  hour. 

In  mixing  the  dough  the  flour  and  corn  meal  are  to  be  used  as  sep- 
arate ingredients,  because  the  corn  meal  must  be  scalded  or  a  grainy 
bread  results.  When  the  corn  meal  mixture  is  removed  from  the  stove, 
the  housewife  will  doubt  her  ability  to  add  the  amount  of  flour  called 
for.  The  flour  will  work  in,  as  required,  but  a  stiffer,  stickier  dough 
than  that  to  which  she  is  accustomed  will  result. 

OATMEAL  YEAST  BREAD  (1  LOAF) 

1  cup  milk  and  water,  or  water  1  cup  rolled  oats  (2%  ounces) 

(8  ounces)  2%  cups  wheat  flour  (10  ounces) 

1  teaspoon  salt  (%  ounce)  %  cake  compressed  yeast  (%  ounce) 

1  tablespoon  fat  (%  ounce)  %  cup  warm  water  (2  ounces) 

2  tablespoons  sugar  (1  ounce) 

Scald  liquid  and  pour  it  over  the  rolled  oats,  sugar,  salt,  and  fat. 
Let  stand  until  lukewarm  (about  half  an  hour).  Add  yeast  softened  in 
warm  water.  Add  flour  and  knead.  Let  rise  until  double  its  bulk. 
Knead  again  and  place  in  pan.  When  light,  bake  in  a  moderate  oven 
from  45  to  60  minutes. 

BARLEY,  RYE,  RICE,  OR  POTATO  FLOUR  YEAST  BREADS 

Barley  yeast  bread. — Bread  may  be  made  using  wheat  flour  and 
barley  flour  in  mixtures  containing  from  33^  to  50  per  cent  barley  flour. 
The  bread  containing  one-third  barley  flour  is  light,  palatable,  anfl  of 
especially  pleasant  flavor.  A  larger  percentage  produces  a  heavier, 
darker  bread  of  pronounced  barley  flavor.  The  manipulation  for  this 
bread  is  the  same  as  for  wheat  bread.  The  conditions  and  time  for 
baking  are  also  the  same.  The  loaf  is  smaller. 


Wheat  Saving  Recipes  57 

BAELEY  YEAST  BEEAD 

1   cup  milk   and   water,   or  water  1  teaspoon  salt  (^  ounce) 

(8  ounces)  \y6  cups  barley  flour  (4  ounces) 

1  tablespoon  sugar  (%  ounce)  Zy3  cups  wheat  flour  (9^  ounces) 

1  tablespoon  fat   (%  ounce)  %  cake  compressed  yeast  (%  ounce) 

Soften  the  yeast  in  part  of  the  liquid.     Combine  ingredients.     Mix 

/  into  a  dough.     Knead  and  let  rise  to  double  original  bulk.     Knead  again. 

Put  in  the  pan,  and  when  again  double  in  bulk  bake  about  45  minutes. 

Rye  yeast  bread. — Commercial  rye  breads  are  made  of  a  mixture  of 
wheat  and  rye  flours,  known  in  the  trade  as  50-50.  Eye  flour  has  much 
less  expansion  than  wheat  flour;  hence  the  loaves  are  smaller.  The 
manipulation  is  the  same  throughout  as  for  wheat  bread. 

Proportions  and  directions: 

EYE  YEAST  BEEAD 

1    cup  milk   and   water,   or  water  2^  cups  rye  flour  (7  ounces) 

(8  ounces)  2*4  cups  wheat  flour  (9  ounces)  ' 

1  tablespoon  fat   (%  ounce)  %  cake  compressed  yeast  (*4  ounce) 

2  tablespoons  sugar  (1  ounce)  2  tablespoons  water  (  1  ounce) 
1  teaspoon  salt  (^4  ounce) 

Combine  ingredients.  Mix  into  dough  and  knead.  Let  rise  until 
double  original  bulk.  Knead  again.  When  again  double  bulk,  bake 
about  45  minutes. 

BICE 

Cooked  rice  combined  with  wheat  flour  makes  delicious  muffins  and 
yeast  bread.  There  are  many  ways  of  cooking  the  rice.  The  basic 
principles  may  be  stated  as  follows:  First,  cook  the  rice  so  as  to  con- 
serve all  mineral  matter  and  other  soluble  products. 

Method:  After  the  rice  is  thoroughly  washed  it  should  be  put  in  a 
thick  iron  kettle  or  stoneware  baking  dish,  and  cold  water  added  so  that 
the  water  stands  three-quarters  of  an  inch  to  an  inch  clear  above  the  rice. 
A  heavy  or  weighted  cover  should  be  used  to  seal  the  dish.  Cook  slowly 
over  direct  heat  or  in  the  oven  until  all  the  water  has  been  absorbed  and 
the  grains  are  soft  and  steam  escapes  from  the  vessel.  This  is  the 
Japanese  method.  The  second  method,  more  frequently  used  in  the 
United  States,  is  to  use  a  very  large  amount  of  boiling  water  to  a  small 
amount  of  rice,  the  rice  being  added  slowly  enough  not  to  stop  the 
boiling.  The  water  is  boiled  briskly  20  minutes,  or  until  the  kernels  are 
tender.  Then  it  is  drained  in  a  colander  or  strainer,  set  on  the  back  of 
the  stove  or  put  in  a  slightly  warm  oven  or  in  a  pan  over  hot  water,  to 
dry  off  a  bit.  There  results  a  fluffy  mass  of  large,  plump  grains,  each 
perfectly  distinct  in  itself,  instead  of  the  gummy  mush  so  often  served 
as  boiled  rice. 

The  rice  yeast  bread  is  very  white  in  color,  is  moister  than  wheat 
bread,  and  keeps  moist  longer.  It  is  handled  in  much  the  same  manner 
as  wheat  bread.  The  first  dough,  however,  is  much  stiffer,  and  after  once 
rising  the  light  dough  is  so  soft  that  it  cannot  be  kneaded  with  the 
hands.  It  should  be  well  stirred  with  a  strong  spoon  and  placed  in  the 
pans,  looking  much  like  a  stiff  drop  batter.  After  baking,  the  upper 
crust  is  less  smooth  than  that  of  our  familiar  wheat  flour  loaf. 


58  Our  Country's  Call  to  Service 

RICE   YEAST  BREAD 

(These  amounts  make  two  large  or  three  small  loaves  of  bread.) 

%   cup  milk  and  water  or  water  7  cups  boiled  rice 

(4  ounces)  8  cups  flour   (32  ounces) 

4  tablespoons  sugar  (  2  ounces)  %  cake  compressed  yeast  (^  oz.) 

4  tablespoons  fat  (2  ounces)  %  cup  warm  water   (2  ounces) 
teaspoons  salt  (%  ounce) 


Scald  liquid  if  milk  is  used.  Pour  over  fat,  sugar,  and  salt.  Cool 
and  add  yeast,  moistened  in  %  cup  warm  water.  Add  rice  and  flour  and 
knead.  After  second  rising  bake  45  minutes. 

POTATO  YEAST  BREAD 

Boiled  potatoes  mashed  and  combined  with  wheat  flour  may  be  used 
in  making  a  bread  of  good  flavor  and  texture.  The  potato  bread  is 
slightly  darker  in  color  than  patent  flour  bread  and  is  also  somewhat 
more  moist.  It  is  relished  by  persons  who  do  not  care  for  any  but 
so-called  "  white-bread.  '  '  Two  manipulations  are  satisfactory.  Either 
all  the  flour  may  be  added  in  the  first  mixture,  making  a  dough  which  is 
very  stiff  and  difficult  to  knead  or  a  part  of  the  flour  may  be  reserved 
and  added  with  the  second  kneading.  In  either  case  the  dough  is  soft 
at  the  second  handling,  but  after  baking  it  produces  a  satisfactory  loaf. 

(The  following  amounts  make  three  loaves  of  bread.) 

%   cup  milk  and  water  or  water  4  cups  boiled  potatoes 

(4  ounces)  8  cups  flour   (32  ounces) 

4  tablespoons  sugar  (  2  ounces)  %  cake  compressed  yeast  (%  02.) 

4  tablespoons  fat  (2  ounces)  %  cup  warm  water  (2  ounces) 
iy2  teaspoons  salt  (%  ounce) 

CONSERVATION  PIE  CRUSTS 

Corn  Meal  Crust 

Grease  a  pie  plate  well.  Cover  with  raw  corn  meal,  giving  the  plate 
a  rotating  motion  so  that  an  even  layer  of  the  meal  will  stick  to  the 
plate  about  -&  of  an  inch  in  thickness.  Fill  the  plate  with  pumpkin 
pie  mixture.  Bake  in  a  hot  oven. 

Oatmeal  Crust 

2  cups  finely  ground  oatmeal 
1  cup  boiling  water 
1  teaspoon  fat 

Scald  the  oatmeal  with  the  water.  Add  fat  and  mix  thoroughly. 
Roll  very  thin  and  line  small  pie  or  tart  tins  with  the  mixture.  Bake 
in  a  hot  oven.  Fill  with  apricot  marmalade  or  other  thick  mixture. 


Meat  Saving  Eecipes  59 

C— MEAT  SAVING  RECIPES 

MAKE  A  LITTLE  MEAT  GO  A  LONG  WAY— USE  SAVORY 

STEWS  AND  MEAT  PIES 

Do  you  know  how  good  they  are?  They  may  be  so  varied  that  you 
can  have  a  different  one  every  day  in  the  week,  and  all  of  them  delicious. 
It  needs  only  a  small  piece  of  meat  to  give  flavor  to  a  hearty  dish. 

Don't  think  you  must  eat  a  lot  of  meat  to  be  strong.  Meat  is  good 
to  help  build  up  the  body,  but  so  are  many  other  foods. 

In  these  dishes  part  of  your  building  material  comes  from  the  more 
expensive  meat  and  part  from  the  cheaper  peas,  beans,  hominy,  and 
barley.  The  little  meat  with  the  vegetables  and  cereals  will  give  your 
body  what  it  needs. 

HOW  TO  COOK  THE  STEWS 

All  kinds  of  stews  are  cooked  in  just  about  the  same  way.  Here 
are  directions  which  will  serve  for  making  almost  any  kind. 

Cut  the  meat  in  small  pieces  and  brown  with  the  onion  in  the  fat 
cut  from  the  meat.  Add  the  salt  and  pepper,  seasoning  vegetables 
(onion,  celery  tops,  etc.),  2  quarts  of  water,  and  the  rice,  or  other  cereal, 
if  it  is  to  be  used.  Cook  for  an  hour,  then  add  the  vegetables  except 
potatoes.  Cook  the  stew  for  half  an  hour,  add  the  potatoes  cut  in  quar- 
ters, cook  for  another  half  an  hour,  and  serve. 

The  tireless  cooker  may  well  be  used,  the  meat  and  the  vegetables 
being  put  in  at  the  same  time. 

Left-overs  or  canned  vegetables  need  only  to  be  heated  through. 
Add  them  15  minutes  before  serving. 

Dried  peas  or  beans  should  be  soaked  over  night  and  cooked  for  three 
hours  before  adding  to  the  stew;  or,  better,  cook  them  over  night  in  a 
fireless  cooker. 

SAVORY   STEWS 

Try  them.  They  can  be  a  whole  meal  and  a  nutritious  one.  These 
recipes  serve  five  people. 

Here  is  an  English  stew  that  is  especially  good: 

HOT  POT  OF  MUTTON  AND  BARLEY 

1  pound  mutton  4  potatoes 

%  cup  pearled  barley  3  onions 

1  tablespoon  salt  Celery  tops  or  other  seasoning  herbs. 

Cut  the  mutton  in  small  pieces,  and  brown  with  the  onion  in  fat  cut 
from  meat.  This  will  help  make  the  meat  tender  and  improves  the  flavor 
Pour  this  into  a  covered  saucepan.  Add  2  quarts  water  and  the  barley. 
Simmer  for  1%  hours.  Then  add  the  potatoes  cut  in  quarters,  season- 
ing herbs,  and  seasoning,  and  cook  one-half  hour  longer. 


60  Our  Country's  Call  to  Service 

BEEF  STEW 

1  pound  beef  %  peck  peas  or  1  can 

4  potatoes  cut  in  quarters  ^4   cup  carrots  cut  up  small 

1  teaspoon  salt 

Cut  the  meat  in  small  pieces  and  brown  in  the  fat  from  the  meat. 
Simmer  in  2  quarts  of  water  for  one  hour.  Add  the  peas  and  carrots 
and  cook  for  one-half  hour,  then  add  the  potatoes.  If  canned  peas  are 
used,  add  them  10  minutes  before  serving.  Serve  when  potatoes  are 
done. 


MEAT  PIES 

Another  good  way  to  use  a  little  meat.  Have  you  ever  used  rice, 
corn  meal  mush,  or  hominy  for  a  crust?  This  is  less  work  than  a  pastry 
crust  and  saves  wheat. 

4  cups  cooked  corn  meal,  rice,  or  %  teaspoon  pepper 

hominy  j  tablespoon  fat 

1  onion  1  pound  raw  meat  or  left  over  meat 

2  cups  tomato  cut  up  small 

%  teaspoon  salt 

Melt  the  fat,  add  the  sliced  onion,  and  if  raw  meat  is  used,  add  it 
and  stir  until  the  red  color  disappears.  Add  the  tomato  and  seasoning. 
If  cooked  meat  is  used,  add  it  with  the  tomato  and  seasoning,  after  the 
onion  is  browned,  and  heat  through.  Grease  a  baking  dish,  put  in  a 
layer  of  the  cereal,  add  the  meat  and  gravy,  and  cover  with  the  cereal 
dotted  with  fat.  Bake  for  half  an  hour. 


DIFFERENT  STEWS 

Here  is  the  way  you  can  change  the  stews  to  make  them  different 
and  to  suit  the  season: 

• 

1.  The  meat. — This  may  be  any  kind  and  more  or  less  than  a  pound 
may  be  used.     Use  the   cheap  cuts,  the  flank,  rump,  neck,   or  brisket. 
The  long,  slow  cooking  makes  them  tender.     Game  and  poultry  are  good. 

2.  Potatoes  and  barley  may  be  used  or  barley  alone,  or  rice,  hominy, 
or  macaroni. 

3.  Vegetables. — Carrots,     turnips,     onions,     peas,     beans,     cabbage, 
tomatoes  are  good,  canned  or  fresh.     Use  one  or  more  of  these,  as  you 
wish. 

4.  Parsley,    celery   tops,    onion   tops,    seasoning   herbs,    or    chopped 
sweet  peppers  add  to  the  flavor. 

5.  Many  left-overs  may  be  used — not  only  meat  and  vegetables,  but 
rice  or  hominy. 


Meat  Saving  Recipes  61 

TAMALE  PIE 

2  cups  corn  meal  1  pound  Hamburger  steak 

2%  teaspoons  salt  2  cups  tomatoes 

6  cups  boiling  water  y2  teaspoon  Cayenne  pepper  or 
1   onion  small  chopped  sweet  pepper 

1  tablespoon  fat  1  teaspoon  salt 


Make  a  mush,  by  stirring  the  corn  meal  and  l1^  teaspoons  salt  into 
boiling  water.  Cook  in  a  double  boiler  or  over  water  for  45  minutes. 
Brown  the  onion  in  the  fat,  add  the  Hamburger  steak  and  stir  until  the 
red  color  disappears.  Add  the  tomato,  pepper,  and  salt.  Grease  a  bak- 
ing-dish, put  in  a  layer  of  corn  meal  mush,  add  the  seasoned  meat,  and 
cover  with  mush.  Bake  30  minutes. 


RABBIT   IN   CASSEROLE 

1  rabbit  2  cups  meat  stock  or  thickened  gravy 

%  cup  drippings  or  other  fat  1  tablespoon  lemon  juice 

1  cup  hot  water  Bit  of  bay  leaf 

Dress  the  rabbit  and  separate  into  pieces  at  the  joints.  Season  with 
paprika  and  salt.  Cook  in  the  fat  until  a  golden  brown.  Transfer  the 
meat  to  a  casserole  with  one  cup  of  hot  water  and  cover.  Bake  in  a 
moderate  oven  about  one-half  hour,  then  add  the  stock  or  gravy,  lemon 
juice,  and  bay  leaf.  Continue  cooking  in  the  oven  about  three  hours. 


A  WHOLE  DINNER  IX  OXE  DISH 

Mother  will  like  it;  Father  will  like  it;  You  will  like  it;  the  Pocket- 
book  will  surely  like  it.  Your  Bodies  can't  help  liking  it.  "Uncle  Sam" 
is  bound  to  like  it.  Everybody  will  like  the  one-dish  dinner.  Why? 

A  dish  hot  and  savory— good  for  work  or  play— that  is  why  the 
father  and  the  children  will  like  it. 

Easy  to  cook  and  serve— that  is  one  reason  why  mother  will  like  it. 
Only  one  dish  to  cook,  few  plates  to  wash,  steps  saved. 

This  dinner  is  good  nourishing  food  for  it  contains  all  the  body 
needs  for  work  and  strength. 

This  dinner  helps  you  do  your  part  for  your  country.  You  can  save 
wheat  and  meat  to  ship  abroad.  Our  soldiers  and  the  Allies  need  them 
more  than  we  do. 


62  Our  Country's  Call  to  Service 

TEY  THESE  ONE-DISH  DINNEBS 

Each  of  the  following  dishes  is  enough  for  a  family  of  five.  Each 
contains  all  five  kinds  of  food  needed.  Eat  them  with  bread  and  with 
fruit  or  jam  for  dessert. 

FISH  CHOWDER 

Babbit,  fowl,  or  'any  meat  may  be  used  instead  of  fish,  or  tomatoes 
instead  of  milk.  Carrots  may  be  omitted. 


pounds  fish  (fresh,  salt,  or  canned) 
9  potatoes,  peeled  and  cut  in  small  pieces 

1  onion,  sliced  3  cups  milk 

2  cups  carrots  cut  in  pieces        pepper 

%  pound  salt  pork  3  tablespoons  flour 

Cut  pork  in  small  pieces  and  fry  with  the  chopped  onion  for  five 
minutes.  Put  pork,  onions,  carrots,  and  potatoes  in  kettle  and  cover 
with  boiling  water.  Cook  until  vegetables  are  tender.  Mix  three  table- 
spoons of  flour  with  one-half  cup  of  the  cold  milk  and  stir  in  the  liquid 
in  the  pot  to  thicken.  Add  the  rest  of  the  milk  and  the  fish  which  has 
been  removed  from  the  bone  and  cut  in  small  pieces.  Cook  until  the  fish 
is  tender,  about  10  minutes.  Serve  hot.  You  can  omit  salt  pork  and 
use  a  tablespoon  of  other  fat. 

DRIED  PEAS  WITH  RICE  AND  TOMATOES 

1%  cups  rice  1  tablespoon  salt 

2  cups  dried  peas  a/4  teaspoon  pepper 

6  onions  2  cups  tomato   (fresh  or  canned) 

Soak  peas  over  night  in  two  quarts  of  water.  Cook  until  tender  in 
water  in  which  they  soaked.  Add  rice,  onions,  tomato,  and  seasonings 
and  cook  20  minutes. 

POTTED  HOMINY  AND  BEEF 

Hominy  is  excellent  to  use  as  part  of  a  one-dish  dinner,  if  you  have  a 
fire  in  your  stove  so  that  you  can  cook  it  for  a  long  time,  or  use  a  fire- 
less  cooker.  Heat  1%  quarts  of  water  to  boiling;  add  1  teaspoon  of  salt 
and  2  cups  of  hominy  which  has  been  soaked  over  night.  Cook  in  a  double 
boiler  for  four  hours  or  in  the  fireless  cooker  over  night.  This  makes 
5  cups.  This  recipe  may  be  increased  and  enough  cooked  in  different 
ways  for  several  meals.  Hominy  is  excellent  combined  with  dried, 
canned,  or  fresh  fish,  or  meat  and  vegetable  left-overs  may  be  used. 
Here  is  one  combination. 

5  cups  cooked  hominy  %  pound  chipped  or  ground  beef 

4  potatoes  2  cups  milk 

2  cups  carrots  2  tablespoons  fat 

1  teaspoon  salt  2  tablespoons  flour 

Melt  the  fat,  stir  in  the  flour,  add  the  cold  milk,  and  mix  well. 
Cook  until  it  thickens.  Cut  the  potatoes  and  carrots  in  dice,  mix  all  the 
materials  in  a  baking  dish,  and  bake  for  one  hour. 


Sugar  Saving  Recipes  63 

D— SUGAR  SAVING  RECIPES 

PATRIOTIC  COOKIES 
GINGER  COOKIES 

5  cups  of  flour  (3  cups  white  flour,  1  teaspoon  baking  powder 

2  cups  rye  flour)  %  cup  molasses  or  sorghum 

ty  cup  brown  sugar  %  cup  melted  fat 

1  tablespoon  ginger  1  tablespoon  vinegar 

%   teaspoon   salt  y2  cup  water 
1  teaspoon  soda 

Sift  together  the  flour,  soda,  and  spice;  mix  the  water,  sugar,  molasses, 
and  fat,  and  add  gradually  to  the  dry  ingredients.  Mix  well.  Chill. 
Roll  on  a  floured  board  to  %  inch  thickness.  Cut  with  a  floured  cutter. 
Bake  in  a  moderate  oven  (185  deg.  C  to  190  deg.  C)  for  about  10  minutes. 
This  makes  about  ninety  cookies. 

HONEY  DROP  COOKIES 

%   cup  honey  %   teaspoon  soda 

a/4   cup  fat  2  tablespoons  water 

1  egg  1  cup  raisins,  cut  in  small  pieces 

1%  cup  white  flour  %  teaspoon  salt 

%    cup  of  rice  flour 

Heat  the  honey  and  fat  until  the  fat  melts.  Sift  together  the  flour, 
soda  and  salt.  To  the  cooled  honey  mixture  add  egg,  well  beaten,  water, 
and  raisins.  Add  gradually  to  the  dry  ingredients.  Drop  by  spoonfuls 
on  a  greased  sheet.  Bake  in  a  slow  oven  (180  deg.  C  to  185  deg.  C)  for 
about  12  to  15  minutes.  This  makes  about  42  cookies. 

%  teaspoon  cinnamon  and  %  teaspoon  of  cloves  may  be  added  to  the 
honey  mixture. 

* 

CHOCOLATE   PEANUT   COOKIES 

%   cup  corn  syrup  1  egg 

%  cup  sugar   (brown)  5  teaspoons  baking  powder 

%  cup  fat  %  cup  peanuts  or  walnuts 

%  cup  milk  %  teaspoon  salt 

2*4  cups  white  flour  %  teaspoon  vanilla 

%  cup  corn  flour  2  squares  chocolate 

Cream  sugar  and  fat,  add  syrup,  melted  chocolate,  salt,  vanilla,  and 
beaten  egg;  sift  flour  with  baking  powder  and  add  alternating  with  milk 
to  first  mixture.  Add  nuts  dredged  in  flour  last.  Drop  from  spoon  on 
cookie  sheets.  Bake  at  190  deg.  C  to  200  deg.  C. 


64  Our  Country's  Call  to  Service 

OATMEAL  DROP  COOKIES 


1%  cups  flour  2*£  teaspoons  baking  powder 

2  cups  rolled  oats  %  cup  corn  syrup 

%  cup  brown  sugar  %  cup  milk 

%  teaspoon  cinnamon  %  cup  melted  fat 

%  teaspoon  salt  %  cup  raisins,  seeded  and  cut  into 

%  teaspoon  cloves  halves 

}i  teaspoon  nutmeg 

Sift  together  the  flour,  salt,  spices,  and  baking  powder;  add  raisins 
and  oatmeal.  To  the  corn  syrup  and  melted  fat,  add  milk  and  brown 
sugar.  Add  liquid  mixture  gradually  to  the  dry  ingredients.  Stir  well. 
Drop  by  small  teaspoonfuls  on  greased  baking  sheet.  Bake  about  15 
minutes  in  a  moderate  oven  (195  deg.  C  to  210  deg.  C).  This  makes 
about  72  cookies. 

WAR   CANDIES 

MOLASSES  CANDY 

%  cup  corn  syrup  1  tablespoon  vinegar 

1^4   cups  molasses  or  sorghum  1  teaspoon  fat 

a  pinch  of  soda 

Boil  first  three  ingredients  until  it  becomes  brittle  when  dropped  in 
cold  water  (132  deg.  C).  This  is  the  crack  stage.  Add  fat  and  soda. 
Kemove  from  fire,  beat  well,  and  pour  into  greased  tins.  When  cool  pull 
until  light  in  color.  Cut  in  one  inch  pieces. 

MAPLE  DROPS 

2  cups  maple  sugar  •     1  tablespoon  fat 

%  cup  water  or  milk  1   cup   chopped  nuts 

Cook  the  water  and  sugar  to  the  soft  ball  stage  or  until  a  little 
dropped  into  cold  water  forms  a  firm,  soft  ball  (114%  deg.  C).  Add 
butter  and  nuts.  Cool  slightly.  Beat  until  mixture  begins  to  thicken, 
then  drop  from  a  tablespoon  on  a  greased  plate.  The  candy  may  be 
varied  by  adding  candied  cherries  or  chopped  raisins  or  figs,  or  six 
marshmallows  to  the  hot  mixture.  Beat  until  candy  begins  to  thicken. 


HONEY  CARAMELS 

1  cup  milk  %  cup  corn  syrup 

^4  cup  honey  Pinch  of  salt 

1  teaspoon  fat 

Heat  the  honey  and  the  corn  syrup  to  the  boiling  point.  Add  the  milk 
gradually,  stirring  constantly.  Cook  the  mixture  until  it  forms  a  firm, 
soft  ball  when  dropped  into  cold  water.  Turn  into  a  greased  pan  and  cut 
in  squares  when  cold.  Chopped  nuts  may  be  added  just  before  taking 
from  the  fire. 


Sugar  Saving  Recipes  65 

• 

PEANUT  BRITTLE 

2  cups  maple  sugar  %  cup  chopped  peanuts 

Pinch  of  salt 

Boil  syrup  until  it  becomes  brittle  when  dropped  into  cold  water. 
Scatter  chopped  nuts  over  a  greased  pan  and  pour  over  them  the  cooked 
syrup.  Mark  in  squares  before  candy  is  hard. 

MAPLE  FONDANT 

5  cups  of  brown  or  maple  sugar         %  cup  water 

Place  over  fire  and  heat  to  the  soft  ball  stage  (113  deg.  C),  or  until 
candy  forms  a  soft  ball  when  dropped  in  cold  water.  Pour  on  a  greased 
platter.  Let  cool.  Stir  with  a  wooden  spoon  or  a  wooden  butter  paddle 
until  mixture  becomes  creamy;  then  knead  in  the  hands.  Form  in  balls 
and  put  between  two  halves  of  walnuts,  or  dip  in  melted  chocolate  and  let 
!  urden  on  oiled  paper. 

Maple  Cream  Patties  may  be  made  by  melting  fondant  over  hot 
water.  Drop  the  melted  fondant  from  a  teaspoon  on  oiled  paper. 

p 

GUM  DROPS 

3  tablespoons  granulated  gelatin        2  teaspoons  cornstarch 

1%  cups  cold  water  2  cups  of  light  brown  sugar 

1  cup  of  hot  water 

To  make  Gum  Drops,  soak  the  gelatin  in  the  cold  water  for  three 
minutes.  Then  stir  the  cornstarch  thoroughly  through  the  soaked  gelatin. 
Place  the  brown  sugar  and  cup  of  hot  water  on  the  fire  and  when  the 
sugar  is  dissolved  add  gelatin.  Boil  slowly  for  about  25  minutes.  Ee- 
move  from  the  fire  and  when  partially  cool  add  the  desired  flavoring 
and  beat  for  about  five  minutes,  or  until  the  mixture  has  a  cloudy  ap- 
pearance. Pour  in  a  bread  pan  which  has  been  rinsed  out  with  water. 
When  firm,  cut  in  cubes  and  roll  in  powdered  sugar.  Use  for  flavoring 
oil  of  cinnamon,  peppermint,  winter  green,  etc. 

MAPLE  DIVINITY 

1  cup  maple  White  of  1  egg   (stiffly  beaten) 

}4  cup  water  %   teaspoon   vanilla   extract 

%  cup  chopped  nuts 

Boil  sugar  and  water  until  it  forms  a  soft  ball  (113  deg.  C)  when 
dropped  in  cold  water.  Pour  the  hot  mixture  over  the  stiffly  beaten 
white  of  egg,  beating  constantly.  Add  nuts  and  flavoring  and  beat  until 
candy  stiffens.  Drop  from  a  spoon  on  a  greased  platter. 

SUGARLESS  SWEETS 

1  cup  stoned  dates  1  cup  nut  meats 

1  cup  seeded  raisins  Pinch  salt 

Eun  all  through  a  food  chopper  and  form  into  balls.  Dip  balls  into 
melted  dipping  chocolate  and  drop  on  a  greased  platter. 


66  Our  Country's  Call  to  Service 

. 

BUTTERSCOTCH 

1  cup  corn  syrup  %  cup  fat 

1    cup   brown   sugar 

Boil  together  until  it  will  crack  in  cold  water.  Pour  into  a  buttered 
plate. 

SUGARLESS  QUICK  BREADS 

TEA  BISCUITS 

1%  cups  flour  */&  teaspoon  salt 

^4  cup  barley  flour  2  tablespoons  fat 

4  teaspoons  baking  powder  %  cup  milk 

Mix  and  sift  dry  ingredients.  Cut  in  fat.  Add  milk  gradually.  Eoll 
out  about  %  inch  thick.  Mix  %  cup  nut  meats  with  %  cup  maple  sugar 

1  tablespoon    melted    butter,     y$     teaspoon    cinnamon.     Spread    sugar 
mixture   lightly  over   dough.     Eoll   carefully  and   cut  off  slices   ^   inch 
thick.     Bake  in   a  moderate   oven    (200   deg.   C   to   210   deg.   C).     This 
makes  about  12  biscuits. 

DAFFODIL  BISCUITS 

Use  recipe  for  Tea  Biscuits. 

Omit  sugar  mixture  and  add  2  tablespoons  of  honeyed  orange  peel 
to  the  soft  dough  before  rolling  out.  This  may  be  varied  by  adding  2 
tablespoons  of  crystallized  ginger  in  place  of  the  orange  peel  and  1  cup 
of  whole  wheat  in  place  of  1  cup  of  white  flour. 

HONEYED  ORANGE  PEEL 

2  oranges  %  cup  strained  honey 

Boil  the  peel  from  2  oranges  in  water  until  it  is  tender.  Eemove  as 
much  of  the  white  as  possible.  Cut  in  %  inch  strips  with  the  scissors. 
Boil  %  cup  of  strained  honey  until  it  reaches  104  deg.  C  or  cook  for 
about  5  minutes.  Eemove  peel  and  lay  on  a  plate  to  cool.  Cut  in 
small  pieces  and  put  in  baking  powder  biscuits. 

FIG  CRESCENTS 

Eoll  biscuit  dough  %  inch  thick.  Cut  out  with  a  large  floured  cut- 
ter. Spread  %  with  filling.  Fold  over  and  press  together.  Pull  the 
straight  side  until  a  crescent  shape  is  assumed.  Bake  in  a  moderate 
oven  (200  deg.  C  to  210  deg.  C)  about  10  to  12  minutes. 

FIG  FILLING 

%  pound  figs  1  tablespoon  lemon  juice  (add  after 

2  tablespoons  corn  syrup  cooking) 
y$  cup  boiling  water 

Wash  and  dry  figs.  Chop  fine.  Mix  ingredients  in  order  given  and 
cook  until  thick  enough  to  spread. 


Sugar  Saving  Recipes  67 

DATE  OR  RAISIN  MUFFINS 

2  tablespoons  glucose  or  corn  syrup     %  cup  chopped  raisins  or  dates 
%  teaspoon  salt  1  egg 

4  teaspoons  baking  powder  1  cup  milk 

2  cups  flour  (1  cup  white  flour,  3  tablespoons  fat 

1  cup  rye) 

Mix  and  sift  dry  ingredients.  Add  milk,  beaten  egg,  corn  syrup,  and 
floured  raisins  or  dates.  Pour  into  greased  muffin  tins  and  bake  in  a 
moderate  oven  (200  deg.  C  to  210  deg.  C)  about  20  to  25  minutes.  This 
recipe  makes  10  muffins. 

COFFEE  CAKE 

2  cups  flour  4  tablespoons  corn  syrup 

%  cup  white,  %  cup  corn  flour         %  cup  milk 

4  tablespoons  fat  1  egg,  well  beaten 

4  teaspoons  baking  powder  %   teaspoon  salt 

Mix  and  sift  the  dry  ingredients.  Cut  in  the  fat.  Add  the  corn 
syrup,  milk,  and  egg.  Spread  %  inch  thick  in  a  well  greased  pan.  Mix 
1%  tablespoons  of  syrup  (either  corn  or  maple)  and  1  teaspoon  of  cin- 
namon. Spread  lightly  over  the  top.  Scatter  %  cup  chopped  peanuts 
over  the  syrup.  Bake  in  a  moderate  oven  at  first.  Raise  the  tempera- 
ture to  brown  the  cake.  (190  deg.  C  to  220  deg.  C.) 

WAR  TIME  CAKES  AND  FRO8TING8 
MAPLE  SYRUP  CAKE 

%  cup  brown  sugar  %  teaspoon  salt 

%  cup   fat    (%    butter   and    %  ¥2   cup  barley  flour 

vegetable  fat)  2     teaspoons  baking  powder 

2     well  beaten  eggs  %  teaspoon  soda 

1     cup  maple  sugar  %  cup  warm  water 

2  cups  flour 

Cream  fat  and  sugar.  Add  beaten  eggs  and  syrup.  Mix  and  sift  dry 
ingredients.  Add  dry  ingredients  and  milk  alternately  to  the  first  mix- 
ture. Bake  in  three  layers.  Bake  in  a  moderate  oven  at  first  and  raise 
the  temperature  to  brown  the  cake  when  fully  risen.  (Oven  temperature 
185°  C  to  210°  C.) 

COCOANUT  SPICE  CAKE 

3%  cups  flour,  or  2%  1       cup  cocoanut 

cups  white  flour,  1  cup  rye  %     cup  corn  syrup 

1       teaspoon  ginger  1%  cup  molasses 

^4     teaspoon  cloves  %     cup  boiling  water 

1       teaspoon  cinnamon  %     cup  fat 

%     teaspoon  salt  2       eggs 

1       teaspoon  soda 

Sift  together  the  flour,  spices,  salt,  and  soda.  Add  the  boiling  water 
to  the  fat,  molasses,  and  corn  syrup.  Add  this  liquid  gradually  to  half 
of  the  sifted  dry  ingredients.  Beat  the  eggs;  stir  into  the  batter;  add 
the  remainder  of  the  dry  ingredients  and  the  cocoanut.  Half  fill  muffin 
cups,  well  greased,  with  this  mixture.  Bake  in  a  moderate  oven  (185°  C 
to  195°  C)  for  about  25  minutes.  This  makes  about  30  cup  cakes. 


68  Our  Country's  Call  to  Service 

CHOCOLATE  EGOLESS  CAKE 

\y$  cups  brown  sugar  %     cup   cocoa 

4       tablespoons  fat  1%  cups  flour 

1       cup  sour  milk  1       cup  white  flour  (%  cup  rice 

1       teaspoon  soda  flour) 

%     teaspoon  cream  of  tartar  1       teaspoon  vanilla 

Cream  the  butter;  add  the  sugar  and  mix  thoroughly.  Mix  and 
sift  the  dry  ingredients.  Add  the  dry  ingredients  and  the  liquid  alter- 
nately to  the  fat  mixture.  Flavor  with  vanilla.  Bake  in  a  moderate 
oven  (185°  C  to  195°  C)  about  20  minutes.  This  makes  a  two  layer 
cake. 

MAPLE  SYRUP  FROSTING 

1  cup  maple  syrup  1  white  of  egg,  well  beaten 

Boil  syrup  until  it  spins  a  thread  (117°  C).  Beat  egg  well  and  pour 
hot  syrup  over  it,  beating  constantly  with  an  egg  beater.  When  it 
begins  to  thicken,  spread  on  cake.  This  will  frost  a  three  layer  cake. 

CHOCOLATE  PUDGE  FROSTING 

1%  tablespoons  fat  %     cup  corn  syrup 

y3     cup  unsweetened  powdered  few  grains  salt 

cocoa  %  cup  milk 

1       cup  brown  sugar  %  teaspoon  vanilla 

1       teaspoon    gelatin 

Melt  fat;  add  cocoa,  brown  sugar,  corn  syrup,  salt,  milk,  and  1  tea- 
spoon gelatin  soaked  in  1  tablespoon  water.  Heat  to  the  boiling  point 
and  boil  from  3  to  5  minutes  or  until  thermometer  reaches  113°  C.  Eemove 
from  the  fire  and  beat  until  creamy.  Add  vanilla  and  pour  over  cake. 

MARSHMALLOW  FILLING 

1       cup  brown  sugar  White  of  1  egg 

cup  water  Few  drops  vanilla 

ounce  marshmallows  (about  12) 

Cook  sugar  and  water  without  stirring  until  it  reaches  the  thread 
stage  (112°  C).  Add  syrup  slowly  to  the  beaten  white.  Add  marsh- 
mallows  cut  in  pieces.  Beat  mixture  until  cool  enough  to  spread.  Add 
flavoring. 


Special  Vegetables  Recipes  69 

E— SPECIAL  RECIPES  FOR  VEGETABLES 

Eat  All  the  Potatoes  You  Want 

Eat  them  three  times  a  day.  Serve  them  baked,  boiled,  riced, 
mashed,  warmed  over,  creamed,  with  fish,  and  in  soups.  Use  them  in 
making  pancakes,  bread,  rolls,  and  biscuits.  Use  them  to  take  the  place 
of  part  of  the  wheat  bread.  Never  waste  them.  Their  starch  and 
mineral  content  is  valuable. 

Learn  to  Use  Beans 
Soy  Beans  Navy  Beans  Lima  Beans 

Make  bean  soup,  baked  beans,   succotash,  bean  loaf  or  roast,   bean 
purees. 

Baked  Soy  Beans 

iy2  cups  yellow  soy  beans  Soak  beans  12  hours,  put  in  baking 

y2  cup  navy  beans  dish  in  which  the  salt  pork,  onion, 

5/3  cup  sugar  sugar     and    mustard     have     been 

*4  teaspoonful  mustard  placed.       Cover  with   cold  water 

1  small  onion  and  cook  in  a  slow  oven  at  least 

%  pound  salt  pork  12  hours 

Lima  Bean  Boast 

1  pint  dried  Lima  beans  Soak   beans    12    hours.     Cover   with 

%  pint  peanuts  water  and  boil  until  tender.  Press 

%  pint  stale  bread  crumbs  through    colander.        Put    peanuts 

1  teaspoonful  onion  juice  through  colander.     Mix  with  bean 

1  teaspoonful  salt  pulp 
Pepper 

Put  the  Peanut  on  Your  Table 

Peanuts  are  a  valuable  food.  They  contain  as  much  protein  as  beans. 
They  are  comparatively  cheap.  Learn  to  use  them. 

Peanut  Soup 

1%  pint  peanuts  celery,  and  onion;  boil  this  slowly 

3  quarts  water  4  or  5  hours  stirring  frequently 

1  bay  leaf  to  prevent  burning,  or  boil  15 

%  cup  celery  minutes  and  place  in  fireless 

1  slice  onion  cooker  over  night.  Eub  through 

1  quart  milk  sieve  and  return  to  fire.  When 

Soak  peanuts  overnight  in  2  quarts  again  hot  add  the  milk  and  let 

of  water;   in  the  morning,   drain,  soup    boil    up;    then    season    and 

add    remaining    water,    bay    leaf,  serve 

Peanut  Loaf 

1  cup  roasted  peanuts  salt  and  pepper,  add  enough  milk 

2  cups  bread  crumbs  to  make  a  moist  loaf.     Add  more 
44  cup  melted  fat  seasoning  if  desired.     Put  into  a 
%  teaspoonful  onion  juice  greased  tin  or  mold,  bake  for  one 
1  egg  hour   in   a  moderate   oven,   cover- 
%  teaspoonful  salt  ing    the    first    half    of    the    time. 
%  teaspoonful  pepper  Turn  out  on  a  hot  dish,  sprinkle 
Milk  with    chopped   peanuts    and   serve 
To  the  peanuts,  bread  crumbs,  melt-     with  brown  sauce. 

ed   fat,    beaten    egg,    onion    juice, 


70  Our  Country's  Call  to  Service 

F— FOOD  FOR  THE  CHILDREN 

Give  the  children  their  chance.  They  ought  to  have  it  and  you 
want  to  give  it  to  them.  They  must  have  the  right  food. 

Think  how  fast  the  child  grows.  The  new  muscles  and  bones  and  all 
the  other  parts  of  the  body  are  made  from  the  food  which  the  child  eats. 

Give  him  clean,  wholesome,  simply  cooked  food — plenty  of  milk, 
cereals,  vegetables,  fruit,  and  egg  or  some  meat  occasionally. 

Wrong  food — too  little,  too  much,  or  wrong  kinds — hurts  the  child's 
chance  of  being  the  strong,  healthy  boy  or  girl  you  want. 

Eight  food — may  mean: 

Strong  Bodies  Good  Brains 

Eosy  Cheeks  Bright  Eyes 

Help  your  child  to  grow  big  and  strong. 

Here's  Good  Food  for  the  Youngsters 

Milk  and  plenty  of  it,  makes  them  grow — a  quart  each  day  if  you  can. 
Put  it  on  their  cereal  and  in  their  cups.  Make  it  into  soups,  puddings,  or 
custards.  Try  the  recipes  on  page  71  and  watch  them  smile. 

Whole  milk  is  best,  of  course,  but  skim  milk  is  good  if  there  is 
a  little  butter  in  their  meals.  Cottage  cheese  is  good,  too. 

No  coffee  or  tea — not  even  a  taste.  Leave  them  for  the  grownups. 
Milk,  cocoa,  not  too  strong,  and  fruit  juices  are  the  drinks  for  children, 
and  plenty  of  water  always. 

Fruit  they  enjoy,  and  they  need  it,  too — baked  apples,  apple  sauce, 
thoroughly  ripe  bananas,  prunes,  oranges,  etc.  Give  them  vegetables 
fresh  or  canned.  Plenty  of  fruits  and  vegetables  tend  to  prevent  consti- 
pation. Use  proper  food  and  do  not  depend  upon  laxatives. 

Other  foods  children  need:  (1)  Whole  wheat  bread,  not  too  fresh, 
corn  bread,  well-cooked  oatmeal,  corn  meal,  rice;  they  help  make  strong 
boys  and  girls.  (2)  Some  fats,  butter  or  margarine  or  meat  fats  on  their 
bread  or  in  gravies.  (3)  An  egg,  perhaps,  particularly  if  they  don't  get 
their  full  quart  of  milk;  or  they  can  have  a  little  meat  or  fish,  but  they 
do  not  need  much  of  this  kind  of  food. 

Sweets  are  good  for  them— the  right  ones  at  the  right  time.  Dates, 
raisins,  stewed  fruits,  simple  puddings,  sugar  cookies,  are  better  than 
candy.  Give  them  at  meal  times. 

Between  meals  let  them  have  bread  and  butter,  a  cracker,  or  fruit. 
These  won't  spoil  the  appetite,  and  candy  will. 


Meat  Saving  Recipes 


71 


WELL-PLANNED  MEALS  FOR  CHILDREN 

Here  are  two  sets  of  the  right  kind  for  your  youngster.  Grown 
people  will  like  them  too.  If  sometimes  these  seem  too  much  work,  bread 
and  milk  alone  will  make  a  good  meal. 


No.  1 

Apple  sauce. 
Oatmeal  with  milk. 
Milk  to  drink. 


Breakfast 

No.  2 

Stewed  prunes. 
Cocoa  (weak). 
Toast  and  butter. 

Dinner 


No.  1  No.  2 

Stew,  with  carrots,  potatoes,  and  Fish,  with  white  sauce. 

a  little  meat.  Spinach  or  any  greens. 

Whole  wheat  bread.  Corn  bread. 

Creamy  rice  pudding.  Milk  to  drink. 
Milk  to  drink. 


No.  1 

Cream  of  bean  soup. 
Crackers  and  jam. 
Milk. 


Supper 


Baked  potato. 
Apple  Betty. 
Milk. 


No.  2 


GOOD  DISHES^  FOR  CHILDREN 
These  dishes  are  good  for  children  and  grown-ups  too. 
The  recipes  provide  enough  for  a  family  of  five. 

MILK-VEGETABLE  SOUPS 

1  quart  milk   (skim  milk  may  be  2  cups  thoroughly  cooked  vegetable 

used)  finely    chopped,    mashed,    or    put 

2%  tablespoons  flour  through  a  sieve 

2  tablespoons  butter  or  margarine  Spinach,  peas,  beans,  potatoes,  celery 

or  other  fat  or  asparagus  make  good  soups 
1  teaspoon  salt 

Stir  flour  into  melted  fat  and  mix  with  the  cold  milk.  Add  the  cooked 
vegetable  and  stir  over  the  fire  until  thickened.  If  soup  is  too  thick, 
add  a  little  water  or  milk. 

RICE    PUDDING 


teaspoon  salt 

teaspoon  ground  nutmeg  or  cin- 

namon 


1  quart  milk 

*/5  cup  rice 

5/3  cup  sugar 

1/2  cup  raisins  or  chopped  dates 

Wash  the  rice,  mix  all  together,  and  bake  three  hours  in  a  very  slow 
oven,  stirring  now  and  then  at  first.  This  may  be  made  on  top  of  the 
stove  in  a  double  boiler,  or  in  a  fireless  cooker.  Any  coarse  cereal  may 
be  used  in  place  of  rice. 

For  more  suggestions,  send  to  the  U.  S.  Department  of  Agriculture 
for  Farmers'  Bulletin  717,  "Food  for  Young  Children."  It  tells  more 
about  feeding  children  and  the  reasons  why  right  food  is  so  important. 
It  shows  every  mother  how  to  give  her  children  their  chance  in  life. 


PART  TWO 


THE  HOME  GARDEN 


THIS  GIRL  DID  HER  BIT 
She  raised  over  fifty  dollars'  worth  of  vegetables  in  a  plot  50  ft.  by  50  ft. 

Can't  you  do  as  ivellf 


73 


74  Our  Country's  Call  to  Service 


THE  VOLUNTEER  WAR  GARDEN  ARMY 

(A  Summons  to  Young  America,  by  President  Wilson) 

Every  boy  and  girl  who  really  sees  what  the  home 
garden  may  mean  will,  I  am  sure,  enter  into  the  purpose 
with  high  spirit  because  I  am  sure  they  would  all  like  to 
feel  that  they  are  in  fact  fighting  in  France  by  joining 
the  home  garden  army. 

They  know  that  America  has  undertaken  to  send 
meat  and  flour  and  wheat  and  other  foods  for  the  sup- 
port of  the  soldiers  who  are  doing  the  fighting,  for  the 
men  and  women  who  are  making  the  munitions,  and  for 
the  boys  and  girls  of  western  Europe,  and  that  we  must 
also  feed  ourselves  while  carrying  on  this  war. 

The  movement  to  establish  gardens,  therefore,  and  to 
have  the  children  work  in  them  is  just  as  real  and  pa- 
triotic an  effort  as  the  building  of  ships  or  the  firing  of 
cannon.  I  hope  that  this  spring  every  school  will  have 
a  regiment  in  the  volunteer  war  garden  army. 


The  Home  Garden  75 

WHY  YOU  SHOULD  RAISE  A  HOME  GARDEN 

There  are  at  least  five  reasons  why  every  American  boy  or 
girl  who  can,  should  raise  a  home  garden: 

(1)  As  the  preceding  lessons  in  this  book  have  shown  you, 
the  food  supply  for  us  and  our  Allies  is  insufficient. 
Your  back  yard  can  help  make  it  sufficient.    Don't  let 
your  yard  be  a  slacker. 

(2)  Our  railroads  are  greatly  overcrowded  carrying  war 
supplies.    Every  pound  of  food  that  is  brought  to  you 
from  some  other  part  of  the  country  takes  space  in  a 
freight  car  that  might  be  used  for  munitions  of  war. 
It  doesn't  take  any  freight  cars  to  carry  vegetables  from 
your  backyard  garden  to  your  kitchen.     Help  lighten 
the  load  that  our  railroads  must  carry. 

(3)  The  vegetables  you  grow  yourself  will  reach  your  table 
fresher  and  with  finer  flavor  than  any  you  can  buy. 
If  you  have  never  eaten  home-grown  vegetables,  raise 
a  backyard  garden  and  give  yourself  and  your  family 
a  treat. 

(4)  It  costs  money  to  buy  vegetables ;  why  not  save  it  ?    A 
garden  25x40  feet  if  carefully  tended  will  produce  most 
of  the  vegetables  needed  for  a  family  of  four  or  five 
people  for  several  months.     Such  a  garden  will  save 
your  family  many  dollars.     Your  country  needs  those 
dollars!     Loan  them  to  the  government,  by  investing 
them  in  War-Savings  Stamps  (see  page  105)  or  Liberty 
Bonds. 

(5)  Gardening  is  one  part  hard  work   (which  is  just  as 
good  exercise  as  baseball)   and  two  parts  fun.     Xtnrt 
your  garden  with  hope,  enthusiasm,  and  determination; 
you  will  end  in  success,  pleasure,  and  patriotic  service. 


Somebody  has  to  raise  everything  you  eat. 
Why  not  be  Somebody? 


76  Our  Country's  Call  to  Service 

GENEEAL  SUGGESTIONS 

When  you  have  decided  that  you  will  have  a  home  garden 
there  are  several  problems  that  you  will  need  to  consider  care- 
fully if  your  efforts  are  to  succeed. 

Location  and  Size  of  Plot 

A  well  drained,  light,  fertile  soil,  slightly  sloping  to  the 
south  or  west  is  to  be  preferred  for  a  garden.  However,  if  you 
cannot  get  just  what  you  want,  make  the  best  choice  of  what 
is  offered  you. 

If  you  live  on  a  farm,  your  home  garden  should  be  located 
as  near  the  house  as  possible  on  land  offering  the  best  kind  of 
soil  and  drainage  conditions.  A  field  20  to  30  rods  from  the 
house  is  generally  best  for  all  purposes.  Such  a  garden  gives 
plenty  of  room  and  permits  long  rows  with  space  enough  be- 
tween them  so  that  farm  tools  and  teams  may  be  used. 

If  you  live  in  a  town  or  city,  your  home  garden  must  often 
be  located  in  the  back  yard  or  on  a  vacant  lot.  In  many  cases 
the  owner  of  the  lot  is  glad  to  have  it  used  without  charge, 
because  gardening  keeps  down  weeds  and  changes  an  unsightly 
lot  into  an  attractive  spot  in  the  community.  Avoid  much 
shade  and  hard,  infertile  soil.  Do  not  choose  a  spot  where 
the  garden  will  be  tramped  upon  or  where  the  drainage  is  bad. 
But  if  poor  ground  is  the  only  thing  you  can  get,  it  may  be 
made  productive  by  the  addition  of  good  fertilizing  material, 
by  thorough  preparation  of  the  soil  where  you  plant  the  seeds 
and  by  frequent  hoeing  after  the  plants  appear. 

The  size  of  the  plot  is  a  matter  of  great  importance.  If  you 
have  never  had  experience  in  gardening,  do  not  make  the 
mistake  of  laying  out  too  large  a  plot.  A  garden  25x40  feet  if 
carefully  tended  will  produce  sufficient  vegetables  for  a  small 
family,  and  will  not  require  a  discouraging  amount  of  work. 

Fertilizing  the  Soil 

If  the  soil  is  not  rich,  fertilize  with  well  rotted  barn-yard 
manure  or  other  needed  fertilizing  material,  working  it  in  well. 
"While  it  is  best  to  apply  this  in  the  fall,  it  may  be  applied  in 
the  spring.  Avoid  strawy  material  or  any  but  well  rotted 
manure.  Remove  brickbats,  ashes,  or  anything  else  which  will 
not  make  a  fine,  mellow,  fertile  bed  for  the  seeds.  In  some 
city  or  town  home  gardens  it  may  be  necessary  to  spread  sev- 
eral inches  of  good,  rich  black  dirt  on  the  plot. 


General  Suggestions  77 

Preparing  the  Seed  Bed 

The  preparation  of  the  seed  bed  (the  soil  into  which  the 
seeds  are  to  be  placed)  is  very  important.  Vegetables  must 
have  a  loose,  fertile  soil,  well  pulverized,  deep  enough  so  that 
their  roots  may  go  down  easily  for  plant  food  so  that  they  may 
develop  rapidly  every  day  during  the  growing  season.  A 
poorly  prepared  seed  bed  can  never  be  made  right  after  the 
seeds  are  planted.  Poorly  prepared  seed  beds  grow  stunted, 
tough,  ill-flavored  vegetables. 

If  your  garden  is  to  be  plowed,  first  remove  all  trash,  then 
distribute  the  fertilizing  material  evenly.  Make  sure  that  the 
ground  is  well  plowed  and  harrowed  when  dry  enough  so  that 
it  will  not  become  lumpy  and  hard  later. 

If  your  garden  is  not  one  that  is  to  be  plowed,  spading,  if 
thoroughly  done,  will  prepare  the  soil  satisfactorily.  Spade 
deeply  enough  to  make  a  fine,  mellow  seed  bed. 

But  the  soil  for  the  garden  can  hardly  ever  be  made  fine 
enough  by  spading  alone.  In  most  cases  the  soil  for  the  seed 
bed  should  be  smoothed  and  pulverized  more  by  the  use  of  the 
hand  rake.  The  surface  of  the  soil  should  be  pulverized  to  a 
depth  of  several  inches.  It  should  be  uniform  and  free  from 
lumps.  All  stones  and  trash  should  be  removed.  The  smaller 
the  seed  the  finer  the  seed  bed  must  be,  although  all  of  our 
vegetable  seed  require  a  well  prepared  seed  bed  and  a  surface 
which  is  smooth  and  fine. 

Do  not  raise  the  seed  bed  above  the  common  level  unless 
your  garden  is  in  a  very  wet  place  which  needs  drainage.  The 
raised  seed  bed  allows  the  soil  to  dry  out,  which  is  generally 
just  what  we  do  not  want,  especially  during  the  hot  months 
when  vegetables  grow  rapidly  and  need  plenty  of  moisture. 

The  Best  Vegetables  to  Grow 

As  soon  as  the  size  of  the  garden  has  been  determined,  make 
a  list  of  the  vegetables  you  want  to  plant.  Select  only  a  few 
of  the  most  important  vegetables  and  do  not  try  to  grow  too 
many  varieties.  A  large  number  of  varieties  are  rarely  ever 
profitable  and  they  are  hard  to  grow.  Do  not  select  uncom- 
mon varieties.  Select  the  varieties  which  grow  and  soil 
and  which  may  be  canned  for  winter  use. 


78  Our  Country's  Call  to  Service 

As  a  rule,  only  five  or  six  of  the  most  important  vegetables 
should  be  grown.  Several  early  crops  should  be  grown.  The 
following  vegetables  are  suggested  for  early  planting  before 
the  time  arrives  to  plant  tomatoes :  onion  sets,  radishes,  lettuce 
beets,  early  bush  peas,  and  early  bush  beans. 

The  onion  sets,  lettuce,  peas,  and  radishes  can  be  planted 
just  as  early  as  the  ground  can  be  plowed  and  properly  pre- 
pared. 

The  beets  should  be  planted  about  a  week  later  than  the 
radishes,  while  the  bush  beans  must  not  be  planted  until  all 
danger  of  frost  is  past.  The  beans  are  tender  plants  and  will 
freeze  easily  while  the  onions,  radishes,  peas,  lettuce,  and  beets 
are.  hearty  plants  and  can  stand  a  little  frost. 

The  tomatoes  must  not  be  planted  until  later  in  the  season. 
They  are  tender  plants  and  do  not  like  cold. 

Don't  waste  space  and  energy  by  growing  crops  that  take 
large  areas.  All  of  the  space  in  a  small  garden  is  too  valuable 
to  plant  any  of  it  to  potatoes  and  vine  crops.  If  you  have 
time  to  plant  and  care  for  such  space-consuming  crops,  try  to 
get  the  use  of  a  vacant  lot  on  which  to  grow  them. 

Make  a  Plan  of  Your  Garden 

Measure  your  lot  and  then  plan  your  garden  on  paper.  In 
making  the  plan  first  take  care  of  the  winter  vegetables;  the 
summer  vegetables  will  take  care  of  themselves.  Plan  to  make 
every  foot  of  the  garden  produce  the  maximum  by  growing 
vegetables  that  ripen  quickly  between  the  rows  of  crops  that 
are  slower  in  growth  and  in  the  rows  to  be  devoted  to  late- 
planted  vegetables. 

Study  the  garden  plan  on  page  79  and  follow  it  as  a  model. 
Locate  the  permanent  crops  first  and  then  work  in  the  tem- 
porary ones.  The  permanent  crops  to  grow  for  the  winter  sup- 
ply are  beets,  late  cabbage,  carrots,  onions,  parsnips,  rutabagas, 
turnips,  tomatoes,  and  possibly  celery,  beans  and  salsify. 

Plant  Good  Seed 

One  of  the  essentials  of  a  good  garden  is  good  seed.  It 
does  not  pay  to  plant  inferior  seeds.  Buy  only  from  a  reliable 
dealer  or  secure  seed  grown  in  the  neighborhood  by  some  re- 
liable person,  even  though  you  may  have  to  pay  a  little  more 
for  it.  When  you  have  grown  a  good  variety,  save  your  own 
seed  for  the  next  year. 


Home  Garden  Plan  79 


STRING    BEANS 


00 


k 
00 


oo 


k 
00 


.EARLY       TURNIPS AND         LATE...  ...TOMATOES. 


.PEAS 


.EARLY     TURNIPS  AND  LATE  TOMATOES. 

...PEAS  . 


.SPINACH          OR          LETTUCE          AND          LATE          TOMATOES 

FIRST  SEEDING  LETTUCE  OR  LETTUCE  PLANTS 

SECOND    SEEDING    LETTUCE 

PLANT  2  INCHES  APART... 


.*ONION  SETS 


PULL  ALTERNATE  ONES  AND  USE. 
AS    GREEN   ONIONS... 


x 


.BEETS. 


k 
X 


BEETS.... 

.CARROTS.. 
..CARROTS.. 
.CARROTS.. 
.PARSNIPS. 


o 


x 

.PARSNIPS. 


x 

i— ^ 

<N 

fc 
X 

T— 
fc 

X 


SALSIFY BEETS OR CARROTS 

FIRST  RADISH CELERY ...SPINACH... 

17  EARLY  CABBAGES  18  INCHES  APART 

SECOND  RADISH CELERY THIRD  RADISH 

...EARLY  PEAS CABBAGE (Set  plants   2  ft.  apart 

...EARLY  PEAS CABBAGE (Set  plants  2  ft.  apart) 


<M 

.BEANS. 


TURNIPS 

BEANS 

.TURNIPS WINTER  RADISH...  ...ICICLE  RADISH 

25  '0* 
*Or  seed. 


80  Our  Country's  Call  to  Service 

Planting 

Amount  of  seed  necessary  for  a  100-ft.  row: 

Beans:  Carrots,  %  oz.  Potatoes,  1  pk. 

Green,  1  pt.  Corn  (sweet),  1  pt.  Pumpkins,  ^4  oz. 

Lima,  1  pt.  Cucumbers,  %  oz.  Squash  (winter),   % 

Snap,  1  pt.  Lettuce,  %  oz.  oz. 

Wax,  1  pt.  Onion  Sets,  1  qt.  Tomatoes,  2  doz. 

Beets,  1  oz.  Parsnips,  1  oz.  plants. 

Cabbage,   *4  oz.,  or  Peas,  1  pt. 
buy  plants. 

Most  vegetables  should  be  planted  as  early  in  April  as  the 
conditions  of  soil  and  weather  will  permit.  This  will  vary  with 
different  vegetables  according  to  whether  they  are  hardy  or 
tender. 

Plan  to  make  several  plantings  of  peas,  radishes,  lettuce, 
sweet-corn,  and  other  vegetables  desired  for  continuous  fresh 
successive  crops.  These  plantings  may  be  made  every  few 
weeks.  Some  of  the  early  plantings  will  be  harvested  soon 
enough  to  give  room  for  planting  later  vegetables,  thus  allow- 
ing, two,  three,  or  more  crops  on  the  same  ground  during  the 
season. 

Beans,  melons,  cucumbers,  squashes,  eggplants,  peppers, 
corn,  and  tomatoes  are  tender  and  generally  should  not  be 
planted  out  of  doors  before  May  1-15  or  even  later.  One  can 
secure  early  cabbage,  tomatoes,  and  cauliflower  by  planting  the 
seed  in  a  box  indoors,  or  in  a  hot-bed,  and  transplanting  to  the 
garden  when  the  ground  becomes  warm.  Melon  seeds  can  be 
planted  in  the  house  in  pasteboard  boxes,  or  strawberry  boxes, 
during  March.  The  boxes  can  be  torn  away  and  the  little 
vines  may  be  planted  in  the  open  very  successfully.  Thus  early 
melons  can  be  secured. 

Be  careful  not  to  cover  seeds  too  deep.  Plant  most  garden 
seeds  within  one-half  inch  of  the  surface.  Corn,  beans,  peas, 
and  melons  may  be  covered  two  inches.  Potatoes  generally  do 
best  when  planted  three  or  four  inches  deep. 

Before  planting  mark  off  the  rows  straight  and  even.  For 
a  small  garden,  use  a  piece  of  twine  and  small  stakes. 

Cover  the  seeds  with  only  fine,  mellow,  moist  earth.  Keep 
dry  clods  and  trashy  material  away  from  them. 


The  Home  Garden  81 

Whether  the  planting  be  done  in  a  large  garden  with  a 
garden  drill,  or  in  a  small  garden  by  hand,  be  sure  to  press 
the  moist,  loose  soil  firmly  about  the  seed.  You  can  do  this 
easily  by  pressing  gently  on  the  seeds  after  they  are  covered. 

Unless  you  know  how  the  little  seedling  plants  look  when 
they  first  appear,  you  may  destroy  some  of  them  when  you 
hoe,  or  pull  them  out  when  first  weeding  the  garden  by  hand. 
Observe  plants,  find  pictures  and  descriptions  and  ask  other 
people  until  you  learn  just  how  each  little  plant  looks.  Great 
care  must  be  exercised  the  first  time  you  hoe  or  weed  your 
garden  to  prevent  covering  the  plants,  pulling  them  up  or  cut- 
ting them  off  with  the  hoe.  Avoid  crippling  any  of  them. 
Give  every  plant  a  fair  chance  to  grow.  If  the  plants  are  too 
thick  in  some  places  pull  out  or  cut  off  the  weakest  looking  of 
them  without  disturbing  the  others  more  than  necessary. 

Cultivating  or  Hoeing 

Keep  the  garden  free  from  weeds  at  all  times.  It  pays. 
Keep  the  top  soil  mellow,  so  as  to  prevent  crusting.  It  is  best 
to  cultivate  about  every  week  during  the  growing  season.  Con- 
tinue cultivating  through  June  and  July  or  as  late  as  plants 
continue  growing.  Moisture  will  be  kept  in  the  ground  for  the 
use  of  the  plants  and  plants  will  grow  rapidly  all  the  time,  the 
yield  will  be  large,  and  everything  will  be  crisp  and  tender. 

It  is  best  not  to  cultivate  when  the  ground  is  wet.  "When 
there  are  no  weeds  or  when  the  weeds  are  small,  a  garden 
rake  is  an  excellent  tool  with  which  to  cultivate.  But  if  the 
ground  gets  hard  on  top,  or  weedy,  it  may  be  necessary  to  use 
a  hoe. 

Stick  to  the  Task. 

Make  the  best  use  of  everything  connected  with  your  work 
and  no  matter  how  many  failures  and  discouragements  come, 
show  the  true  American  spirit  by  sticking  to  it  until  you  ac- 
complish something  definite.  Keep  cheerful,  work  patiently 
and  carefully,  profit  by  your  mistakes  and  misfortunes,  and 
keep  at  it  until  you  succeed.  This  is  the  spirit  that  will  help 
American  boys  and  girls  to  take  an  active  part  in  the  great 
army  of  Service. 


82  Our  Country's  Call  to  Service 

SOME  GARDEN  DON'TS 

Don't  sprinkle  your  garden.  Water  it  once  a  week  if  neces- 
sary. 

Don 't  let  the  weeds  get  a  start. 

Don't  permit  the  surface  soil  to  become  compact  or  lumpy. 

Don 't  hoe  the  soil  when  it  is  too  moist. 

Don't  let  the  "bugs"  get  your  plants.  This  means  you  must 
watch  plants  closely. 

Don't  waste  your  time  planting  lettuce,  peas,  turnips,  spin- 
ach, and  other  ' '  cool ' '  crops  during  hot  weather. 

Don't  try  to  cultivate  too  much  land,  especially  if  it  is  sod. 
Intensive  work  on  a  small  area  usually  gives  better  returns 
than  the  same  amount  put  on  a  large  area. 

Don't  procrastinate.  "A  stitch  in  time  saves  nine"  in  gar- 
dening. 

Don't  slight  the  hoeing.  Hoeing  is  one  of  the  chief  elements 
of  success  in  garden. 

Don't  experiment.  Use  only  standard  vegetables,  proved 
varieties  and  established  methods.  This  is  no  time  for  experi- 
ments. 

Don't  quit.  You,  your  family,  and  your  country  will  be  the 
losers  if  you  do. 


Questions  and  Suggestions 

1.  Mention  some  reasons  why  you  should  obey  the  summons  of  Presi- 
dent Wilson  given  on  page  74. 

2.  If  most  of  the  22,000,000  American  school  children  should  raise  home 
gardens,  how  many  dollars'  worth  of  food  might  be  raised? 

3.  What  are  some  of  the  things  you  would  need  to  consider  carefully 
before  you  plant  your  garden? 

4.  Look  over  the  list  of  Garden  Bulletins  on  page  125  and  send  for  the 

ones  you  think  will  help  you  most. 


PART    THREE 


SAVING  FUEL 


s;; 


84 


Our  Country's  Call  to  Service 


PART    THREE 


SAVING  FUEL 


I  am  your  friend,  the  American  Furnace.  Every  year  I  eat 
almost  100  million  tons  of  coal.  Treat  me  well  ,and  I  will  pay 
you  by  keeping  you  warm ;  treat  me  carelessly  and  I  will  waste 
your  coal  and  your  money. 

I  am  like  a  horse,  for  I  must  be  fed  properly,  if  I  am  to  do 
my  work  well. 

I  am  also  like  a  child,  for  I  must  be  clothed  properly. 
Cover  my  sides  and  pipes  with  a  close-fitting  suit  of  asbestos. 


Save  a  shovel  of  coal  a  day. 
Two  shovels  will  be  still  better. 


Saving  Fuel  85 

A  WARNING  FROM  THE  FUEI>  ADMINISTRATOR 
Dr.  Gar  field  wanns  us: 

"It  is  the  duty  of  every  American  to  save  coal  this  winter. 
If  every  family  will  save  a  ton  of  coal;  if  every  industrial 
plant  will  save  10%  of  the  coal  it  now  wastes,  the  coal  prob- 
lem will  be  largely  solved.  If  every  family  will  reduce  the 
temperature  of  its  house  at  least  five  degrees  it  will  mean  that 
millions  of  tons  of  coal  will  be  saved  and  the  health  of  the 
Nation  greatly  improved.' 

We  use  almost  100  million  tons  of  coal  each  year  for  heating 
our  houses.  It  is  estimated  that  10  per  cent  of  this  coal  could 
be  saved  by  proper  care  of  furnaces  and  by  economy  in  the 
use  of  gas  and  electricity.  Such  a  saving  would  mean: 

1.  Warmer  homes  for  your  neighbor  who  now 
cannot  get  enough  coal; 

2.  Less  burden  on  the  railroads  that  carry  coal, 
thus  setting  free  cars  to  transport  soldiers  and  muni- 
tions ; 

3.  One  hundred  millions  of  dollars  saved  for  help- 
ing win  the  war; 

4.  Thousands  of  miners  could  be  spared  to  work 
in  war  employment. 

Will  you  help  save  a  ton  of  coal  a  year  in  your  house? 
These  pages  tell  how  to  get  the  greatest  amount  of  heat  from 
the  smallest  amount  of  coal.  By  following  these  rules  you  can 
prove  your  loyalty. 


Hard  coal  costs  $200  a  ton  in  Italy.   We  can't  afford 
to  waste  it  in  this  country. 

Is  a  ton  of  coal  wasted  in  your  house  each  year.' 


86  Our  Country's  Call  to  Service 

HOW  TO  SAVE  COAL  IN  YOUR  FURNACE 

The  following  rules  will  help  save  coal  for  your  country 
and  dollars  for  you. 

RULES  FOR  USING  SOFT  COAL 

1.  Thoroughly  clean  flues  and  passages  of  boiler  or  fur- 
nace at  least  once  a  day.    The  heat  from  the  coal  fire  should 
come  directly  to  the  sides  of  the  heater  and  pipes.     If  they 
are  allowed  to  become  covered  with  a  layer  of  soot,  the  heat 
will  not  reach  the  metal,  but  will  go  up  the  chimney  and  be 
lost.    Soot  is  an  almost  perfect  heat  "insulator,"  that  is,  it  does 
not  allow  heat  to  pass  through  it.     To  remove  soot,  brush  out 
the  inside  surface  of  boiler  thoroughly,  wherever  a  collection 
has  begun  to  form.    One-eighth  inch  of  soot  on  boiler  surfaces 
reduces  transfer  of  heat  25  per  cent. 

2.  Hot  water  plants  should  have  water  renewed  in  fall 
before  starting  heating  season. 

3.  Clean  soot  from  base  of  chimney  and  smokepipe  once 
a  year.    If  they  are  clogged  with  soot,  much  heat  is  wasted. 

Method  of  Firing 

1.  Fire   (put  on  coal)   often  and  lightly,  keeping  grates 
fully  covered. 

2.  Do  not  spoil  the  fire  by  stirring  it  around  or  mixing 
it  up. 

3.  Use  poker  under  fire  bed  on  top  of  grates,  lifting  only 
enough  to  break  or  crack  open  the  mass.    Keep  fire  free  from 
clinkers. 

4.  Don't  smother  the  fire  by  packing  a  thick  coat  of  fresh 
coal  over  all  the  burning  service.     A  fire  needs  fresh  air  as 
much  as  you  do. 

5.  Use  the  smaller  prepared  sizes  of  coal  if  possible.    If 
you  cannot  get  the  small  coal,  break  the  large  coal  into  small 
lumps.    Wet  all  soft  coal  thoroughly  before  firing.    This  makes 
a  hotter  fire  and  keeps  it  from  burning  out  too  quickly. 

6.  The  best  way  to  fire  round  boilers  or  furnaces  is  to  get 
the  house  warm  by  firing  lightly  and  often.     When  the  house 
is  comfortably  warm  (not  above  68°)  fill  the  fire  pot  full  cf 
wet  coal.    Next  take  a  piece  of  pipe  or  broomstick  and  poke  a 
hole  down  through  the  fuel  bed  to  the  grate.    Carefully  with- 
draw and  leave  hole  in  fuel  bed.     Check  off  the  draft  so  that 
it  will  not  burn  too  rapidly.    This  hole  soon  will  carry  a  large 


"MM 


Saving  Fuel  87 

blue  flame,  which  is  gas  driven  off  from  the  fresh  coal.     If 
this  method  is  followed,  the  gas  will  not  be  lost  up  the  chimney. 

Ashes 

1.    Don't  shake  grate  violently.    It  wastes  coal. 

Never  allow  ashes  to  collect  below  the  grate.     Ashes 
reflect  the  heat,  burning  and  warping  the  grate.     Moreover, 
'  ashes  are  banked  up  under  the  grate  they  prevent  circula- 
tion of  the  air  necessary  for  a  good  fire. 

Keep  ash  pit  clean.     ."Remove  ashes  from  last  shaking 
before  shaking  again. 

Draft 

1.  Be  sure  your  chimney  is  large  enough,  high  enough,  and 
absolutely  tight.     If  in  doubt,  consult  an  expert.     This  may 
cost  a  few  dollars,  but  it  may  save  a  ton  of  coal  or  more  each 
year.    The  saving  of  money  will  benefit  you ;  the  saving  of  coal 
will  benefit  our  country. 

2.  Do  not  allow  any  other  pipes  to  be  connected  to  the 
heating  chimney  except  those  of  the  heating  boiler  or  furnace. 
The  draft  may  be  spoiled  by  such  connections. 

3.  Regulation  of  draft  is  very  important  in  saving  coal 
and  should  be  attended  to  at  once  by  an  experienced  man.    If 
you  cannot  regulate  your  draft,  be  sure  to  call  for  assistance. 

4.  The  draft  to  ash  pit  should  not  be  open  any  more  than 
necessary  to  keep  the  desired  temperature. 

5.  Do  not  open  ash  pit  door  to  increase  draft.     Use  the 
draft  damper  under  grate  provided  for  this  purpose. 

6.  Check  draft  must  not  be  open  unless   draft  damper 
under  grate  is  closed. 

RULES  FOR  USING  HARD  COAL 

1.  Thoroughly  clean  flues  and  passages  of  boiler  or  fur- 
nace at  least  once  every  week. 

2.  Clean  base  of  chimney  in  same  manner  as  explained  for 
soft  coal. 

Method  of  Firing 

1.  In  using  anthracite  coal  a  bright  fire  should  always  be 
kept  if  you  wish  heat.  In  building  up  a  fire  put  on  a  small 
quantity  often,  keeping  a  good  draft  until  the  fire  pot  is  full 
to  the  center  of  the  fire  door.  Draft  then  can  be  checked  to 
hold  the  heat  desired. 


88  Our  Country's  Call  to  Service 

* 

2.  A  hard  coal  fire  should  never  be  disturbed  by  stirring 
or  breaking  up  with  a  poker. 

3.  Remove  clinkers,  if  any,  through  grate  or  clinker  door. 

4.  Use  size  of  coal  recommended  by  maker  of  boiler  or  fur- 
nace.   Don't  wet  hard  coal. 

Ashes 
Rules  same  as  for  soft  coal. 

* 

Draft 
Rules  same  as  for  soft  coal. 

GENERAL  SUGGESTIONS 

1.  Cover  boiler  and  pipes  with  asbestos  or  other  insula- 
tion so  that  the  heat  will  reach  your  rooms  instead  of  being 
wasted  in  your  cellar.    Also  weather  strip  your  windows  and 
doors,  or  stuff  cracks  with  cotton.    Allowing  warm  air  to  escape 
through  these  cracks  is  like  throwing  coal  out  of  the  window. 

2.  Keep  your  room  at  68  degrees  (best  heat  for  health). 
If  you  are  moving  about  in  the  room,  even  a  lower  temperature 
will  be  sufficient. 

3.  Heat  only  the  rooms  you  use  all  the  time.    It  isn't  neces- 
sary to  have  every  room  in  the  house  heated.     Most  people 
would  be  healthier  if  they  slept  in  cold  bedrooms.   Close  off  all 
spare  rooms. 

4.  Close  bedroom  doors  when  windows  are  open  and  shut 
off  radiator  or  shut  register. 

5.  When  any  room  is  kept  at  a  lower  temperature  than 
other  rooms  keep  door  closed. 

6.  In  very  cold  weather,  if  windows  are  open,  protect  hot 
water  radiator  by  throwing  a  blanket  or  rug  over  it.    Radiator 
may  then  be  shut  off  without  fear  of  freezing. 

7.  Use  hot  water  sparingly,  as  every  gallon  of  hot  water 
wasted  means  loss  of  coal. 

8.  To  supplement  your  furnace  in  severe  weather,  or  to 
take  the  place  of  the  furnace  in  milder  weather,  burn  wood  in 
an  open  grate  if  your  house  contains  one.    The  wood  may  not 
be  cheaper,  but  it  does  not  usually  need  to  be  transported  from 
great  distances.     Remember,   that  every  freight  car  that  is 
hauling  things  for  your  use  would  be  doing  a  better  war  service 
if  it  were  hauling  things  for  our  soldiers'  use. 

9.  During  spring  and  summer  months  lay  in  your  supply  of 
coal  for  the  winter. 


Saving  Fuel  89 

SOME  DON'T 8 

Don't  waste  gas  or  electricity.    It  takes  coal  to  make  them. 
Don't  forget  that  a  fireless  cooker  saves  fuel. 

Don't  take  unnecessary  train  rides.  Fewer  passengers 
mean  fewer  cars.  Fewer  cars  mean  less  coal. 

Don't  grumble  if  your  house  is  a  few  degrees  cooler  than 
you  would  like  it  to  be.  Put  on  a  sweater,  and  remember  that 
the  boys  in  khaki  can't  keep  the  trenches  at  a  temperature 
of  70  degrees. 

Questions  and  Exercises 

1.  Mention  some  ways  in  which  the  furnace  must  be  cared  for  to  do 
its  work  properly. 

2.  Why  must  America  conserve  on  her  coal  supply?     Suggest  some 
ways  a  family  may  save  at  least  a  ton  a  year. 

3.  What  is  the  best  temperature  for  health?     The  customary  tem- 
perature? 

4.  When  should  the  winter's  supply  of  coal  be  bought?    Why? 

5.  Why  must  we  be  careful  to  waste  no  gas  or  electricity? 


PART   FOUR 


THRIFT 


WS.S 


WAR  SAVINGS  STAMPS 

ISSUED  BY  THE 

UNITED  STATES 
GOVERNMENT 


91 


PART  FOUR 


THRIFT 


wss 


SAVE  <m?  SERVE 

BUY 
WAR  SAVINGS  STAMPS 

anta!*  *t  *ff  POST  OFf  ICES. 
BANKS,  rfc. 


Have  you  enlisted  in  the 


ARMY  OF  SAVERS? 


Buy 


War 

Savings 
Stamps 


Save  Money  and  You  Save  Lives 


"Your  first  duty  in  this  critical  time 
is  to  economize ;  to  avoid  waste ;  to  place 
all  your  available  resources  at  the  disposal 
of  the  Government." 

W.   G.   McAooo 


No  Amount  is  Too  Small 
To  Lend  to  Your  Government 


Waste  Not — Want  Not 


93 


A   MESSAGE    FROM    MR.   McADOO 

(Secretary  of  the  Treasury) 


Nations  have  their  childhood  and  their  days 
of  hard  lessons  just  as  children  do.  One  hun- 
dred and  forty  years  ago  when  the  first  Amer- 
ican Army  marched  to  battle,  our  Nation  was 
younger  among  Nations  than  you  are  among 
your  fathers,  your  mothers,  and  their  friends. 
Our  Army  had  drummer  boys  in  those  days, 
real  boys  of  10  and  12,  who  marched  as  bravely 
and  as  proudly  into  cannon  fire  as  their  great 
chief,  General  Washington,  himself.  Our  Na- 
tion had  little  girls,  who  laughed  and  cheered 
and  loaded  muskets  for  their  fathers,  who  fired 
through  loop  holes  in  their  cabin  homes,  when 
the  painted  Indians  charged  to  the  very  doors. 
Where  many  school  houses  stand  today  Amer- 
ican boys  and  girls  may  have  helped  to  fight 
and  to  defeat  the  enemy,  when  our  Nation,  too, 
was  young. 

We  are  in  the  greatest  war  of  the  world's  w.  G.  MCADOO 

history  and  we  must  win  this  war.     We   can 

and  we  shall  win,  if  the  boys  and  girls  of  America  say  so,  and  mean  it. 
and  feel  it,  and  live  it,  as  the  boys  and  girls  of  '76  lived  and  felt  and 
helped. 

The  Nation  needs  that  sort  of  boys  and  girls  today.  Not  to  beat  our 
drums,  nor  to  load  our  muskets,  but  to  start  a  great  work  which  must  be 
done.  It  is  the  part  of  boys  and  girls  today  to  give  an  example  of  self- 
denial  and  sacrifice,  to  teach  fathers  and  mothers,  to  teach  the  grown  peo- 
ple of  the  Nation,  that  we  still  have  in  every  young  heart  the  spirit  of  '76, 
when  boys  led  our  soldiers  into  battle  and  girls  fought  beside  their  fathers 
at  the  cabin  walls.  The  lesson  is  "  Thrift" — saving  to  the  point  of  sacri- 
fice,— self-denial  of  everything  unnecessary.  If  every  boy  and  girl  says  at 
home  tonight,  "I  will  fight  in  this  war, '  '  "I  will  save  every  penny  and 
loan  it  to  my  government  to  help  save  the  lives  of  the  big  brothers  of 
America,"  "I  will  try  to  teach  every  American  I  see  to  do  the  same' 
then  20,000,000  homes,  the  homes  of  all  America,  will  be  filled  with  the 
spirit  of  '76,  the  spirit  of  the  drummer  boys,  of  the  brave  girls  of  those 
days.  America  will  win  again,  as  it  has  always  won,  through  the  splendid 
strength,  courage,  and  sacrifice  in  the  hearts  of  youth,  that  today  will  teach 
the  Nation  the  lesson  of  saving  and  serving  which  it  must  and  will  learn, 
through  the  message  which  its  school  children  will  carry  home. 

Through  saving  your  pennies,  nickels,  dimes,  quarters,  and  buying  thrift 
stamps  and  then  war-savings  certificates,  you  will  help  your  country  and 
its  gallant  armies  to  win  the  war. 

1  know  you  will  help 


94 


Our  Country's  Call  to  Service 


FRANK  VANDERLIP 


A  MESSAGE  FEOM  ME.  VANDEELIP 

(National  Chairman,  War  Savings  Committee) 


President  Wilson  has  said,  "If  this  country 
can  learn  something  about  saving  it  will  be 
worth  the  cost  of  the  war;  I  mean  the  literal 
cost  of  it  in  money  and  resources. " 

The  War-Savings  Plan  of  the  United  States 
Government  is  the  logical  outgrowth  of  the 
President's  statement.  Under  the  direction  of 
the  Secretary  of  the  Treasury,  William  G.  Mc- 
Adoo,  this  plan,  now  in  operation,  offers  to 
every  individual  in  the  country  the  opportunity 
to  lend  a  hand  in  the  winning  of  this  war;  it 
enables  every  soul  in  the  Nation  to  make  his 
patriotism  count.  I  do  not  question  for  a  min- 
ute that  there  is  an  enormous  and  splendidly 
eager  army  of  small  savers  ready  to  come  for- 
ward and  do  their  part  in  this  great  cause. 

Our  per  capita  savings  in  the  United  States 
are  now  estimated  at  $50.  In  Denmark  and 
Norway  the  per  capita  savings  are  $70,  in 
Switzerland  $86,  in  Australia  $91,  and  in  New 
Zealand  $98. 


It  is  apparent,  therefore,  that  we  in  this  country  have  only  started  to 
save.  We  are  getting  the  highest  wages  in  the  world  and  have  had  the 
best  opportunity  in  the  world  to  save,  but,  unfortunately,  we  have  been 
extravagant  and  inclined  toward  improvident  living.  It  is  not  a  difficult 
matter  to  save  if  we  realize  that  by  saving  we  are  helping  those  who  are 
undergoing  indescribable  hardship  and  discomfort  and  risking  their  lives 
every  day  for  us  and  for  our  country's  sake. 

There  is  in  this  country  only  a  certain  supply  of  coal,  wood,  iron,  food, 
clothes,  etc.  Our  normal  demand  consumes  nearly  all  of  that  supply. 
Now  comes  the  war  with  a  gigantic  extra  demand.  The  supply  cannot 
meet  both  our  regular  demand  and  the  war  demand  in  full.  Therefore,  one 
must  be  cut  down.  The  war  demand  cannot  be  cut  down  because  we,  the 
people,  must  furnish  in  lavish  abundance  those  things  necessary  to  winning 
the  war. 

The  person,  therefore,  who  buys  an  unnecessary  thing,  however  small 
the  cost,  and  no  matter  how  well  able  he  is  to  pay  for  it,  is  competing  with 
the  Government  for  the  labor  used  in  producing  it  and  this  labor  is  taken 
away  from  the  great  task  of  producing  necessary  goods. 

No  one  should  dare  to  say  that  he  has  the  right  to  spend  his  money  as  lie 
chooses  when  the  liberties  of  the  world  are  threatened.  No  one  should  dare 
when  only  the  very  highest  efficiency  in  money,  man-power,  and  materials 
can  in  this  great  emergency  make  the  world  safe  against  Prussian  autocracy. 


Waste  Not— Want  Not  95 

THRIFT— WHY  WE  MUST  PRACTICE  THRIFT 

If  you  are  really  a  patriotic  boy  or  girl,  man  or  woman; 
if  you  really  want  to  help  win  the  war,  it  will  not  be  neces- 
sary to  urge  you  to  do  your  part.  You  will  ask  yourself  every 
day,  "What  have  I  done  today  to  help  my  country?"  "Have 
I  done  all  that  it  is  possible  for  me  to  do?"  "What  should  I 
do  tomorrow?'  You  must  not  merely  ask  yourself  these  ques- 
tions; you  must  be  proud  of  what  you  have  done  and  what 
you  expect  to  do. 

The  Great  Cost  of  the  War 

Do  you  know  that  Congress  has  appropriated  19  billion 
dollars  since  April,  1917,  for  the  purpose  of  paying  the  ex- 
penses of  this  war  during  the  first  year  ?  Do  you  know  what  a 
billion  dollars  is?  It  is  such  a  large  amount  that  no  one  can 
imagine  how  much  it  is.  Possibly  you  can  understand  it  a  little 
better  if  you  know  that  all  of  the  money  spent  by  our  Government 
from  its  beginning  down  through  all  of  its  wars,  through  all  of 
its  days  of  peace ;  all  that  it  has  spent  for  the  Panama  Canal, 
for  the  construction  of  public  buildings;  every  expenditure  it 
has  made  from  the  first  days  down  to  the  beginning  of  this  war, 
during  nearly  130  years,  amounts  to  a  little  more  than  26  billion 
dollars.  Yet  we  are  going  to  spend  19  billion  dollars  in  one  year 
to  carry  on  the  war. 

Think  for  a  moment  of  the  many  reasons  why  our  Govern- 
ment must  have  all  of  these  billions  of  dollars  if  we  are  to  win 
the  war.  Our  soldiers  and  sailors  need  good  food  and  clothing, 
guns  and  ammunition,  boats  to  carry  them  and  their  supplies 
across  the  ocean,  and  doctors,  nurses,  and  medicines  to  bring 
them  back  to  health  should  they  be  wounded.  To  give  them 
all  these  things  the  United  States  must  have  a  large  amount 
of  money,  for  money  is  needed  to  pay  the  wages  of  millions  of 
people  working  in  America's  great  factories  where  the  cloth- 
ing, guns,  ammunition,  and  other  supplies  are  made  for  the 
army,  and  in  our  ship  yards,  where  the  great  battleships, 
cruisers,  and  destroyers  are  being  built  for  the  Navy.  There, 
too,  the  large  ocean-going  vessels  that  are  needed  to  carry  our 
troops  and  their  supplies  to  the  fighting  line  are  being  con- 
structed. 


96  Our  Country's  Call  to  Service 

We  now  (March,  1918)  have  about  2,000,000  men  under 
arms.  The  private  soldier  is  paid  $30  a  month.  The  officers  re- 
ceive more.  You  will  see  from  this  that  at  $30  a  month  it  is  cost- 
ing the  Government  60  million  dollars  a  month  or  720  million 
dollars  a  year  to  pay  these  men.  Of  course,  when  the  extra 
amount  is  added  to  pay  the  officers  the  yearly  cost  is  over  a 
billion  dollars.  Keep  in  mind  that  this  is  for  salaries  only. 
During  the  next  few  months  there  will  be  hundreds  of  thou- 
sands of  other  men  placed  under  arms  and  their  salaries  will 
increase  this  part  of  the  Government's  expenses.  In  connection 
with  salaries  you  must  also  remember  that  the  Government  is 
employing  tens  of  thousands  of  people  in  offices  at  Washington 
and  in  towns  and  cities  all  over  the  country.  Are  there  any 
people  in  your  town  or  city  who  are  employed  by  the  Govern- 
ment to  do  work  made  necessary  by  the  war?  How  many  are 
there?  How  much  do  you  think  their  services  cost  the  Gov- 
ernment each  year? 

Perhaps  it  will  help  you  to  get  a  clearer  idea  of  the  great 
expense  of  a  war  if  you  estimate  the  answers  to  the  following 
questions.  After  you  have  done  this,  list  and  estimate  other 
war  costs. 

1.  How  many  cantonments  and  training  stations  have  been 
built  in  the  United  States  since   April,   1917?     Estimate  the 
cost  of  all  of  them. 

2.  Locate  these   cantonments  and  training  stations  on  a 
map  and  indicate  the  states  from  which  the  men  were  drawn 
for  each.    Who  pays  the  railroad  fare  of  a  soldier  when  he  is 
asked  to  report  for  service? 

3.  About  how  much  do  you  think  it  would  cost  the  Gov- 
ernment to  transport  40,000  soldiers  from  California  to  New 
York? 

4.  How  much  does  a  large  battleship  cost?  A  destroyer? 
A  merchant  vessel  ? 

5.  What  is  the  cost  of  a  large  cannon?    A  shell  for  such  a 
cannon?     A  torpedo?     An  airplane? 

6.  It  costs  about  40  cents  a  day  to  feed  a  soldier  or  sailor 
while  he  is  in  the  United  States.     (It  costs  much  more  when  he 
is  in  Europe.)     How  much  does  it  cost  the  Government  each 
day  to  feed  2,000,000  men?    How  much  does  it  cost  in  a  year? 


Waste  Not — Want  Not  97 

You  will  no  doubt  be  interested  in  the  following  table  which 
shows  in  a  more  detailed  way  how  the  vast  sums  are  being 
spent.  It  shows  the  cost  of  equipping  an  infantryman  for 
service  in  France.  Bear  in  mind  that  it  is  only  the  cost  of  one 
complete  equipment  and  does  not  represent  the  cost  of  keeping 
the  soldier  equipped.  Much  of  his  equipment  wears  out  rap- 
idly. 

One  bed  sack $  0.89 

Three  woolen  blankets   18.75 

One  waist  belt .25 

Two  pairs  wool  breeches 8.90 

Two  wool  service  coats 15.20 

One  hat  cord   .08 

Three  pairs  summer  drawers 1.50 

One  pair  wool  gloves 61 

Three  pairs  winter  drawers 3.88 

One  service  hat  1.70 

Two  pairs  extra  shoe  laces .05 

Two  pairs  canvas  leggings 1.05 

Two  flannel  shirts    7.28 

Two  pairs  shoes    10.20 

Two  pairs  wool  stockings 1.50 

Four  identification  tags   .02 

Four  summer  undershirts   . . ., 1.50 

Four  winter  undershirts  4.88 

One  overcoat 14.92 

Five  shelter-tent  pins .20 

One  shelter-tent  pole  .26 

One  poncho 3.55 

One  shelter  tent   2.95 

Eating  utensils   7.73 

Fighting  equipment  47.36 

Total    $155.21 

Save  Goods  and  Services 

It  must  be  clear  to  you  by  this  time  that  the  Government 
needs  large  sums  of  money,  almost  as  much  as  it  has  spent  in 
its  entire  history.  But  it  must  be  equally  clear  that  this  money 
will  be  spent  for  goods  and  services.  The  war  is  taking  millions 
of  men  from  occupations  on  the  farms  and  in  the  shops  here 
at  home  where  they  produced  goods  that  furnished  many  of 
our  necessities,  comforts,  and  luxuries,  and  is  sending  them  to 
the  battle  fronts  where  they  can  not  produce  goods,  but  must 
depend  on  those  of  us  who  remain  at  home  to  make  up 
this  great  shortage  in  service.  Millions  of  people  are  now  at 
work,  some  of  our  factories  are  running  day  and  night 


98  Our  Country's  Call  to  Service 

producing  and  manufacturing  the  food,  wool,  cotton,  linen, 
clothing,  leather,  chemicals  to  make  explosives,  and  the  steel  to 
make  the  arms  and  shells.  With  these  millions  of  men  gone, 
with  still  more  millions  of  people  at  home  changing  their  occu- 
pations in  an  effort  to  supply  the  new  demands,  do  you  think 
we  can  hope  to  win  the  war  if  we  continue  to  spend  our  money 
for  the  same  things  and  as  many  of  them  as  before  the  war? 
Do  you  not  see  that  if  we  do,  we  are  paying  for  services  ren- 
dered us  and  not  the  Government?  You  surely  know  that  a 
man  can't  work  on  a  pair  of  shoes  for  you  and  make  a  pair  for 
a  soldier  at  the  same  time.  But  if  you  are  careless  with  your 
shoes,  throw  them  away  sooner  than  is  necessary,  and  buy  a 
new  pair,  you  are  making  some  man  work  for  you  when  he 
might  be  working  for  the  Government.  You  are  buying  that 
man's  services.  Just  to  the  extent  that  you  do  this  you  are 
competing  with  your  Government.  Suppose  that  5,000  men 
have  been  kept  busy  all  of  the  time  in  the  past  manufacturing 
shoes  for  the  people  in  a  certain  large  section  of  our  country. 
Now  suppose  that  instead  of  wearing  out  a  pair  of  shoes  every 
six  months,  each  of  these  persons,  by  being  more  careful, 
by  having  necessary  repairs  made  at  the  proper  time,  and  by 
being  willing  to  wear  his  shoes  even  after  they  do  look  a  little 
shabby,  would  wear  his  shoes  two  months  longer.  Do  you  see 
what  would  happen?  The  5,000  shoe  workmen  could  work 
these  two  months  on  shoes  for  the  soldiers  and  sailors.  The 
same  thing  is  true  of  all  kinds  of  clothing. 

Today,  when  our  boys  at  the  front  are  fighting  and  are  de- 
pending on  us  to  furnish  the  services  and  goods  necessary  for 
their  best  protection  and  equipment ;  when  the  World  War  is  as 
much  a  test  of  labor  and  materials  as  it  is  of  fighting  men,  who 
is  the  loyal  American,  the  person  who  spends  his  money  buy- 
ing the  services  necessary  to  keep  himself  or  herself  always 
dressed  in  the  latest  style,  in  band-box  appearance,  in  such  a 
way  as  to  meet  the  approval  of  the  "smart  set,'  or  the  one 
who  saves  services  and  goods  which  the  Government  may  use 
by  buying  fewer  dresses  and  suits,  by  taking  good  care  of  those 
he  does  buy,  by  wearing  them  as  long  as  possible,  even  if  they 
are  somewhat  out  of  date  and  shabby  ?  In  which  group  do  you 
belong?  Are  you  thrifty,  or  are  you  extravagant?  Are  you  a 
patriot  or  a  slacker? 

What  do  you  think  of  the  man  who  refuses  to  bear  arms 
for  his  country?  You  call  him  a  slacker  because  he  will  not 


Waste  Not— Want  Not  99 

give  his  services  to  his  country.  What  do  you  think  of  people 
yho  are  idle  much  of  the  time,  who  loaf,  who  spend  weeks  and 
months  at  places  of  amusement  and  summer  resorts  when  it  is 
not  necessary  to  their  health  and  efficiency?  Oh!  To  be  sure, 
they  may  say  that  they  can  afford  it.  But  that  is  no  reason 
why  they  should  refuse  to  give  their  services  to  their  country. 
They  are  slackers  because  they  are  not  producing  as  much  as 
they  might ;  they  are  not  helping  to  furnish  the  things  needed 
by  the  boys  in  the  trenches :  they  are  not  serving  their  country. 

There  are  millions  of  people  on  our  farms  and  in  our  shops 
and  factories  who  can  spend  much  of  their  .time  (services) 
producing  and  manufacturing  goods  needed  for  carrying  on 
the  war  if : 

1.  We  do  not  waste  anything. 

2.  We    make    clothing    and    household    furnishings    last 
longer. 

3.  We  do  not  buy  the  services  of  others  for  ourselves  before 
these  services  are  absolutely  necessary  to  our  health  and  effi- 
ciency. 

Where  the  Government  Must  Get  Its  Billions 

The  Government,  like  any  great  business  concern,  has  its 
usual  income  and  expense.  As  stated  above,  its  expenses  dur- 
ing the  last  130  years  have  amounted  to  26  billion  dollars,  but 
it  is  now  forced  into  a  situation  where  it  must  spend  19  billions 
in  one  year.  It  cannot  meet  one-tenth  of  this  with  its  usual 
income  and  must  therefore  borrow  what  it  needs.  Isn't  that 
what  any  business  man  does? 

Now,  from  whom  does  the  Government  wish  to  borrow 
money?  From  you,  your  brother,  sister,  father,  mother,  and 
friends.  It  does  not  ask  you  to  give  the  money;  the  Govern- 
ment asks  you  to  lend  it. .  Perhaps  you  have  a  brother,  father, 
or  some  dear  one  at  the  front.  He  may  give  his  life  to  his 
country.  Will  you  not  lend  your  money  f 


100  Our  Country's  Call  to  Service 

SEVEN  REASONS  FOE  SAVING 

1.  Save  for  your  country's  sake,  because  it  is  now  spend- 
ing millions  a  day,  and  must  find  most  of  the  money  out  of 
savings. 

2.  Save  for  your  own  sake,  because  work  and  wages  are 
plentiful  and,  while  prices  are  high  now,  a  dollar  will  buy 
more  after  the  war. 

3.  Save  because,  when  you  spend,  you  make  other  people 
work  for  you,  and  the  work  of  everyone  is  needed  now  to  win 
the  war.     Therefore,  spend  wisely. 

4.  Save  because,  by  saving,  you  make  things  cheaper  for 
everyone,  especially  for  those  who  are  poorer  than  you. 

5.  Save  because,  by -going  without,  you  relieve  the  strain 
on  ships,  docks,  and  railways,  and  make  transport  cheaper  and 
quicker. 

6.  Save  because,  by  saving,  you  set  an  example  that  makes 
it  easier  for  the  next  man  to  save.    A  saving  nation  is  an  earn- 
ing nation. 

7.  Save  because  every  time  you  save  you  help  twice,  first 
when  you  don't  spend,  and  again  when  you  lend  to  the  Nation. 

THREE  KINDS  OF  DOLLARS 

A  Slacker  Dollar.  There  are  three  things  you  can  do 
with  a  dollar.  You  can  hide  it,  you  can  spend  it,  or  you  can 
invest  it.  Now  a  dollar  that  is  hidden  away  is  an  idle  dollar 
and  today,  when  the  Government  needs  the  money,  it  is  a  drag 
on  the  community,  just  as  an  idle  man  is  a  drag  on  the  com- 
munity. An  idle  dollar  is  a  slacker. 

A  Traitor  Dollar.  But  there  is  something  worse  than 
a  slacker.  A  slacker  is  not  doing  anything  actively  to  defeat 
the  Nation's  purposes,  but  when  you  spend  money  for  things 
that  you  do  not  need,  when  you  employ  labor  or  use  up  mat  3- 
rial  which  you  could  well  get  along  without  and  that  the  Gov- 
ernment needs,  your  dollar  is  an  ally  of  the  enemy.  It  is  a 
traitor  dollar. 


Waste  Not—Vtwit-  J$ot  101 

1      ) 

A  Patriot  Dollar.  When  you  knd  yqu?,.mar4ey  to  the 
Government,  you  put  it  to  work  to  help 'win 'the' war,  for  that 
dollar  will  help  to  buy  the  clothes,  the  guns,  and  the  munitions 
that  our  armies  must  have.  It  may  be  used  to  buy  the  motor- 
trucks, engines,  and  ships  that  are  needed  to  carry  supplies  to 
the  men,  and  when  we  buy  things  that  we  can  get  along  with- 
out, then  we  are  postponing  the  day  of  victory. 

No  More  Pleasure  as  Usual 

"We  must  all  plan  to  save  as  much  as  we  can  every  day  and 
every  week.  You  cannot  buy  a  thrift  stamp  and  think  that  you 
have  done  your  duty.  If  you  have  been  spending  ten  cents  a 
week  for  things  that  you  do  not  need,  you  should  save  that 
much  every  week.  If  you  have  spent  a  dollar  a  week  for 
things  that  do  not  help  to  keep  you  well  and  strong,  or  to  in- 
crease your  ability  to  work  and  study,  you  should  save  a 
dollar  a  week.  You  are  interfering  with  the  Government  when 
you  go  on  with  pleasure  as  usual. 

People  Who  Work  for  the  Government  Cannot  Work  for  You 

Suppose  you  wanted  a  man  to  drive  you  to  the  railroad  sta- 
tion and  you  saw  a  man  driving  an  ambulance.  Would  you  stop 
him  and  say?  "I  can  give  you  a  better  job.  I  will  pay  you  more 
for  driving  me  to  the  station  than  the  Government  pays  you 
for  driving  the  ambulance.  You  may  be  on  an  errand  of  mercy, 
but  get  off,  I  want  you  to  haul  me.'  You  wouldn't  do  that. 

Suppose  you  saw  a  man  at  work  in  a  factory,  making  a 
gun  or  a  shell,  and  you  knew  that  that  gun  or  shell  was  neces- 
sary for  our  soldiers.  Would  you  say,  ' '  Stop  your  machinery 
and  quit  working  on  guns  and  shells.  I  want  you  to  make  a 
bicycle  for  me.  If  you  will  work  for  me  I  will  pay  you  more 
than  the  Government. '  You  surely  would  not  do  that. 

Suppose  you  saw  a  woman  working  at  loading  shells  or 
making  a  gas  mask.  Would  you  say?  "I  want  a  new  dress 
made.  I  want  a  new  hat.  Stop  that  work  and  work  for  me. ' 
Knowing  that  the  gas  mask  might  save  the  life  of  a  soldier 
and  that  the  shells  are  necessary  if  we  are  to  win  the  war,  you 
certainly  would  not  ask  the  woman  to  stop  her  war  work  and 
go  to  work  for  you.  But  we  are  all  doing  just  that  thing.  We 
don't  think.  We  don't  understand  that  men  and  women  who 
are  working  for  us  cannot  work  for  the  Government. 


102  Our  Country's  Call  to  Service 

THRIFT  IN  .OARB  OF  CLOTHING 

"With  the  prices  of  clothing  advancing  all  the  time  and 
with  a  shortage  of  clothing  material  facing  us,  we  must  not 
only  use  economy  in  buying,  but  must  also  make  the  present 
supply  last  as  long  as  possible. 

Selection 

When  buying  garments  consider  the  wearing  qualities  of 
the  material,  the  fastness  of  the  dye,  etc.,  rather  than  the  pre- 
vailing style  in  color  and  weave. 

Garments  made  at  home  will  wear  longer  than  those  ready- 
made,  if  the  materials  are  carefully  chosen,  the  workmanship 
good,  and  the  garment  well  fitted. 

Preparation  of  New  Material 

Linens,  ginghams,  and  voiles,  or  materials  which  spot  or 
lose  their  shape  when  they  are  wet,  should  be  sponged  or 
shrunk  before  making  up.  A  good  method  of  sponging  wool 
is  to  lay  the  material  folded  through  the  center  on  a  wet  sheet 
or  long  piece  of  muslin.  Koll  and  leave  over  night.  Press  on 
the  wrong  side  with  a  dry  cloth  laid  over  the  material.  A  good 
way  to  shrink  cottons  or  linen  is  to  leave  the  material  folded, 
place  in  the  bath  tub,  cover  with  water  and  leave  over  night. 
In  the  morning  hang  on  the  line,  hanging  the  selvage  edges 
together.  When  partly  dry,  press. 

Many  garments  are  discarded  before  they  are  much  worn 
because  they  are  badly  faded.  Set  colors  in  cottons  and  linens 
before  making.  Set  colors  in  ready-made  garments  the  first 
time  they  are  laundered. 

Protection  and  Care  of  Clothing 

Hang  clothes  on  hangers  and  away  from  the  dust  when 
not  in  use.  This  saves  time  in  caring  for  the  garments,  and  pre- 
vents the  wearing  that  results  from  constant  brushing,  pressing, 
and  cleaning.  A  good  substitute  for  a  skirt  hanger  may 
be  made  by  placing  loops  or  safety  pins  at  the  sides  of  the 
skirt  and  hanging  them  on  nails  placed  in  the  closet  at 
the  right  distance  to  keep  the  bands  of  the  skirt  extended.  A 
substitute  for  a  coat  hanger  may  be  made  from  a  roll  of  paper 
or  a  piece  of  wood  covered  with  muslin  with  a  tape  hanger  at 


Waste  Not— Want  Not  103 

the  center.    Have  cotton  covers  made  for  waists,  dresses,  and 
coats  that  are  worn  only  occasionally. 

Sponging,  cleaning,  and  pressing  will  make  wearable  many 
a  garment  which  looks  shabby. 

Have  play  clothes  for  the  children  and  save  their  good 
ones. 

Wear  aprons  when  at  work.  There  are  many  attractive 
ones  for  all  kinds  of  uses. 

Fresh  collars  and  cuffs  quite  change  the  appearance  of  a 
dress.  They  should  be  removable,  since  they  need  laundering 
more  often  than  the  dress. 

Shoes 

Have  shoes  carefully  fitted. 

Shoes  wear  longer  when  two  pairs  are  alternated. 

Rubber  heels  are  a  help  if  one  wears  off  heels  badly. 

Have  heels  built  up  as  soon  as  they  wear  off,  otherwise  the 
whole  shoe  soon  runs  over  and  loses  its  shape. 

Vaseline  rubbed  on  shoes  occasionally  and  allowed  to  thor- 
oughly dry  before  using  keeps  the  leather  soft  and  gives  it 
greater  resistance  to  water. 

Keep  shoes  clean  and  dry. 

Rubbers  are  a  good  investment.  Soft  paper  pressed  into 
the  toes  and  heels  of  rubbers  will  prolong  their  life. 

Stockings 

Stockings  that  fit  well  give  longer  service. 

The  life  of  stockings  may  be  lengthened  if  the  top  is 
stretched  and  two  rows  of  machine  stitching  (long  stitch)  run 
around  the  stocking  just  below  the  hem.  This  checks  the 
runners  when  they  start. 

It  is  often  economy  to  buy  new  feet  for  stockings,  espe- 
cially for  children. 

A  piece  of  velvet  pasted  into  shoes  at  the  heel  will  increase 
the  wearing  qualities  of  the  stockings. 

If  the  linings  of  heels  of  shoes  get  worn  so  that  they  wear 
your  stockings,  paste  cotton  wadding  or  adhesive  tape  over 
the  hole,  giving  a  smooth  surface. 

Carefully  repair  stockings  as  soon  as  the  need  arises. 


104  Our  Country's  Call  to  Service 

Fiber-silk  stockings  must  be  carefully  laundered.  Use 
lukewarm  water,  as  hot  water  weakens  fiber.  Use  good  soap. 

Wash  stockings  frequently,  especially  silk  ones,  which  will 
last  much  longer  if  rinsed  out  after  each  day's  wear.  Perspira- 
tion quickly  rots  silk. 

Laundering 

Do  not  allow  garments  to  become  too  badly  soiled  before 
washing. 

Launder  carefully  all  colored  wash  materials.  Do  not  use 
too  hot  water.  Use  good  white  soap.  Dry  in  the  shade.  Colors 
which  have  faded  may  be  strengthened. 

Blues — use  strong  bluing. 

Pinks — use  a  little  red  ink  or  color  from  red  crepe  paper  in  rinse 
water. 

Yellows  and  tans — use  strong  coffee  in  rinse  water. 

White  crepe  de  chines  which  have  become  yellow  after  laundering, 
tint  by  dyes  obtained  at  drug  store,  or  dye  from  colored  crepe  paper. 

Do  not  send  fragile  waists,  collars,  etc.,  to  the  laundry. 
They  should  be  carefully  washed  by  themselves. 

KEEP  A  SERVICE  RECORD 

Make  a  little  book  in  which  you  show  under  the  proper 
dates  what  you  are  doing  for  your  country.  Decorate  the  book 
with  some  appropriate  design  and  name  it  "My  Service  Rec- 
ord.' If  this  book  is  properly  made  and  your  services  are 
accurately  recorded,  you  will  be  proud  of  it  in  the  years  to 
come.  Of  course,  there  are  some  services  like  speaking  words 
of  loyalty  for  your  country,  being  careful  not  to  waste  things, 
etc.,  that  you  probably  cannot  show  in  your  record,  but  there 
are  many  others  that  you  can.  You  can  make  a  record  of 
deeds  actually  done,  or  gifts  and  sacrifices  made. 

SUGGESTED  FORM 


1918  Page  1 

.     March  25 

Earned  25c  running  errands  and  bought  a  Thrift  Stamp. 
Sent  a  magazine  to  a  soldier. 

March  26 

Completed  knitting  1  square  for  a  hospital  comfort. 
Helped  mother  entertain  two  soldiers. 

March  27 

Put  fertilizer  on  my  garden. 
Earned  50c  raking  a  lawn. 
Bought  a  Thrift  Stamp. 
Gave  lOc  to  Belgian  Belief  Fund. 


'      Waste  Not—  Want  Not  105 

The  War-Savings  Plan 

STUDY  THESE  QUESTIONS  AND  ANSWERS 
Question:  What  is  the  War-Savings  Plan? 

Answer:     It  is  a  plan  by  which  you  can  lend  small  savings  to  your  Gov- 
ernment at  4%  interest,  compounded  quarterly. 
Question:  How  may  this  be  done? 

Answer:     By  purchasing  War-Savings  Stamps  and  Thrift  Stamps. 
Question:  What  is  a  War-Savings  Stamp? 

Answer:  It  is  a  stamp  for  which  the  Government  will  pay  you  $5  on 
January  1,  1923. 

Question:  What  does  a  War-Savings  Stamp  cost  each  month  of  1918? 

Answer:  Jan.  .$4.12  Apr.  .$4.15  July  .$4.18  Oct.  ..$4.21 
Feb.  .  4.13  May  .  4.16  Aug.  .  4.19  Nov.  .  4.22 

Mar.  .  4.14  June  .  4.17  Sept.  .  4.20  Dec.  .  4.23 

Question:  Why  is  the  price  higher  each  month? 
Answer:     Because  the  stamps  are  earning  interest. 
Question:  What  is  a  Thrift  Stamp? 

Answer:  It  is  a  stamp  costing  25  cents,  to  be  applied  in  payment  for  a 
War-Savings  Stamp.  It  does  not  earn  interest.  The  purpose 
of  its  issue  is  to  enable  people  to  accumulate  in  small  sums 
the  amount  necessary  to  pay  for  a  War-Savings  Stamp. 

Question:  Where  can  I  buy  them?  i 

Answer:     At  post-offices,  banks,  and  authorized  agencies. 
Question:  Why  should  I  buy  them? 

Answer:  Every  dollar  loaned  to  the  Government  helps  to  save  the  lives 
of  our  men  at  the  front  and  to  win  the  war. 

War-Savings  Stamps  and  Certificates 

Question:  I  want  to  begin  to  save  on  the  War-Savings  Plan.  What  is 
the  first  thing  to  do? 

Answer:  Take  $4.12  to  the  post-office  or  a  bank  or  any  other  agent,  buy 
a  War-Savings  Stamp,  and  ask  for  a  War-Savings  Certificate. 

Question:  What  is  a  War-Savings  Certificate? 

Answer:  It  is  a  pocket-sized  folder  containing  twenty  spaces  upon 
which  to  place  War-Savings  Stamps. 

Question:  Can  I  get  a  War-Savings  Certificate  without  buying  a  stamp? 

Answer:     No. 

Question:  Does  the  War-Savings  Certificate  cost  anything? 

Answer:  No.  The  agent  from  whom  you  purchase  the  stamps  will  write 
your  name  and  address  on  the  certificate  and  will  furnish  you 
an  envelope  in  which  to  keep  it. 


106 


Our  Country's  Call  to  Service 


Question:  What  do  I  do  after  that? 

Answer:  Affix  the  War-Savings  Stamp  on  your  certificate  in  space  No. 
1  and  take  good  care  of  it. 

Question:  What  do  I  do  next? 

Answer:  You  have  now  become  a  war  saver.  Continue  to  buy  War- 
Savings  Stamps  every  week  or  month  and  put  them  on  your 
certificate  until  you  have  filled  all  of  the  20  spaces.  When 
this  is  done  you  can  buy  another  War-Savings  Stamp,  and  you 
will  receive  free  of  cost  another  certificate  to  which  you  can 
attach  new  stamps  as  you  buy  them. 

Question:  When  I  have  filled  the  20  spaces  on  my  certificate  what  do  I 
do  with  it? 

Answer:  Keep  the  certificate  until  January  1,  1923,  and  the  Government 
will  pay  you  $100  for  it. 

Question:  How  many  War-Savings  Certificates  can  I  fill? 

Answer:  Ten.  The  law  allows  each  person  to  own  $1,000  worth  of  Wa/- 
Savings  Certificates. 

Question:  What  is  the  largest  quantity  that  I  can  purchase  at  one  time? 
Answer:     $100  worth,  or  twenty  stamps. 

Thrift  Stamps  and  Thrift  Cards 

Question:  If  I  do  not  have  enough  money  saved  up  to  buy  a  War-Savings 
Stamp  and  can  only  save  in  small  amounts  what  should  I  do? 

Answer:  Buy  a  25-cent  Thrift  Stamp  at  a  post-office,  bank,  or  other 
authorized  agency  and  ask  for  a  Thrift  Card,  to  which  you  can 
attach  your  Thrift  Stamp. 

Question:  Is  there  any  charge  for  a  Thrift  Card? 

Answer:  No.  It  is  given  you  to  hold  Thrift  Stamps  and  contains  a  place 
for  your  name  and  address. 

Question:  How  many  Thrift  Stamps  will  this  card  hold? 
Answer:     Sixteen  stamps,  which  represent  a  value  of  $4. 

Exchanging  Thrift  Cards  for  War-Savings  Stamps 
Question:  When  I  have  filled  the  Thrift  Card,  what  do  I  do? 

Answer:  Take  it  to  a  post-office,  bank,  or  other  authorized  agency,  sur- 
render the  card  and  pay  in  cash  the  few  cents  difference  be- 
tween the  $4  worth  of  Thrift  Stamps  and  the  price  of  a  War- 
Savings  Stamp  for  the  month  in  which  the  exchange  is  made. 

Question:  What  do  I  do  next? 

Answer:  You  take  the  War-Savings  Stamp  given  you  in  exchange  for 
your  Thrift  Card,  ask  for  a  War-Savings  Certificate,  if  you 
haven 't  one  already,  and  attach  the  stamp  to  the  certificate. 

Question:   Should  I  continue  to  buy  Thrift  Stamps? 
Answer:     Yes.    Ask  for  a  new  Thrift  Card  and  begin  again. 


Waste  Not— Want  Not 


107 


Question:  Do  Thrift  Stamps  bear  interest? 

Answer:     No. 

Question:  Then  why  are  they  issued? 

Answer:  To  make  it  convenient  for  you  to  save  in  small  amounts  so 
that  you  can  purchase  a  War-Savings  Stamp  which  does  bear 
interest. 

Question:  May  I  exchange  Thrift  Stamps  for  War-Savings  Stamps  at 
any  time? 

Answer:     No,  only  on  or  before  December  31,  1918. 

Loss 

Question:  If  I  lose  some  detached  Thrift  Stamps,  can  I  get  my  money 
back? 

Answer:  No.  These  stamps  are  of  value  to  the  bearer,  just  as  postage 
stamps  are. 

Question:  If  I  lose  my  Thrift  Card,  what  can  I  do? 

Answer:  Be  sure  to  put  your  name  and  address  on  the  Thrift  Card,  so 
that  if  the  finder  drops  it  in  any  post-office  box  without  postage 
it  may  be  returned  to  you. 

Question:  Is  an  unattached  War-Savings  Stamp  of  value  to  anyone  who 
finds  it? 

Answer:  Yes.  For  this  reason  you  should  attach  it  to  your  War-Sav- 
ings Certificate  at  the  time  of  purchase.  You  should  write 
across  the  face  of  the  stamp  your  name  and  the  number  of 
your  certificate. 

Question:  If  a  registered  War-Savings  Certificate  is  lost  or  destroyed, 
what  should  I  do? 

Answer:  If  it  is  not  returned  to  you  within  a  reasonable  time,  report 
it  to  your  Postmaster  where  you  had  the  certificate  registered. 

Question:  How  do  I  get  my  money  back  if  my  registered  War-Savings 
Certificate  is  lost? 

Answer:     By  applying  at  the  post-office  where  you  registered  it. 

Payment  at  Maturity 

Question:  Where  does  the  United  States  Government  pay  the  $5  on 
January  1,  1923,  for  each  War-Savings  Stamp  attached  to  a 
War-Savings  Certificate? 

Answer:  At.  either  the  Treasury  Department  in  Washington  or  at  any 
money  order  post-office  after  ten  (10)  days'  notice. 

Question:  Where  is  payment  made  if  the  certificate  is  registered? 

Answer:     At  the  post-office  where  the  certificate  is  registered. 

Transfer 

Question:   Can  I  sell  or  transfer  my  War-Savings  Certificate  to  anyone^? 
Answer:     No.     The  certificate  is  not  transferable  and  is  of  value  to  the 
owner  only,  except  in  case  of  death  or  disability. 


108  Our  Country's  Call  to  Service 

Question:  Should  I  sell  my  Thrift  Card  to  anyone? 

Answer:  No.  Your  Thrift  Card  has  your  name  on  it  and  should  be  filled 
with  sixteen  25-cent  Thrift  Stamps  and  exchanged  at  a  post- 
office,  bank,  or  other  authorized  agency  for  a  War-Savings 
Stamp. 

Payment  Before  Maturity 

Question:  If  it  is  necessary  before  January  1,  1923,  to  have  money  for 
my  War-Savings  Certificate,  how  can  I  get  it? 

Answer:  If  it  is  not  registered,  take  it  to  any  money-order  post-office 
and  it  will  be  redeemed,  aften  ten  days'  written  demand,  as 
prescribed  by  the  rules  of  the  Post-Office  Department.  If 
registered,  take  it  to  the  post-office  where  registered. 

Question:  What  do  I  get  in  cash  for  each  War-Savings  Stamp  attached 
to  my  War-Savings  Certificate  if  I  surrender  it? 

Answer:  The  amount  is  indicated  on  the  table,  which  is  printed  on  the 
back  of  each  War-Savings  Certificate. 

Question:  Can  I  surrender  my  Thrift  Card  for  cash? 
Answer:     No. 

Question:  If  I  must  have  money  on  my  Thrift  Card  and  Thrift  Stamps, 
how  can  I  obtain  it? 

Answer:  By  filling  the  Thrift  Card  and  exchanging  it  for  a  War-Savings 
Stamp,  which  has  a  redeemable  value. 

Question:  Is  the  post-office  the  only  place  where  I  can  surrender  my 
War-Savings  Certificate-  before  its  maturity  and  get  my  money 
back? 

Answer:     Yes. 

Question:  How  much  notice  must  I  give  the  post-office? 

Answer:     Ten  days'  notice. 

Question:  If  I  should  find  it  necessary  to  surrender  my  War-Savings  Cer- 
tifica'te  for  cash,  what  rate  of  interest  would  I  receive  on  my 

investment? 

Answer:     A  little  less  than  3  per  cent. 

Question:  If  I  have  registered  a  War-Savings  Certificate  in  one  city  and 
I  move  to  another,  do  I  have  to  go  back  to  the  city  where 
registered  to  get  my  money? 

Answer:  No.  You  may,  by  applying  to  the  postmaster  where  your  cer- 
tificate was  registered,  have  your  registration  card  transferred 
to  any  post-office  you  may  designate. 

Question:  Can  I  write  my  name  on  a  stamp  to  identify  it? 

Answer:    Yes. 

General  Information 

Question:  Is  the  money  received  from  War-Savings  Stamps  and  Thrift 
Stamps  used  for  the  same  purpose  as  the  money  received  from 
Liberty  Bonds? 


Waste  Not — Want  Not  109 

Answer:     Yes. 

Question:  Should  I  take  money  out  of  a  savings  bank  to  buy  War-Sav- 
ings Stamps? 

Answer:     No.    You  should  save  as  much  as  you  can  every  day  and  buy 
Thrift  Stamps  and  War-Savings  Stamps  with  these  savings. 

Question:  How  did  Congress  authorize  these  War-Savings  Certificates? 
Answer:     By  Act  approved  September  24,  1917. 

Question:  How  large  an  amount  of  War-Savings  Certificates  can  be  issued 

under  the  present  law? 
Answer:     $2,000,000,000. 

Questions  and  Exercises 

1  Make  an  accurate  list  of  everything  you  have  purchased  during 
the  last  week  or  two  showing  how  much  each  article  cost.  Try  to  recall 
every  expenditure  no  matter  how  small.  Then  check  each  article  that 
you  did  not  absolutely  need  in  order  to  be  healthy  and  efficient  in  your 
work.  Compare  and  discuss  the  lists  in  your  class.  How  many  Thrift 
Stamps  could  you  have  bought  with  the  money  spent  for  the  things  you 
did  not  need? 


Say  "No"  to  yourself  the  next  time  you  are  tempted  to 
spend  needlessly,  and  hand  the  money  to  your  Government 


2.  From  the  lists  mentioned  above  estimate  the  total  needless  ex- 
penditure for  your  class  during  the  last  week  or  two  and  tell  how  many 
War  Savings  Stamps  might  have  been  purchased  with  the  money  thus 
spent.     Look  at  page  97  and  show  how  the  Government  could  use  this 
money  to  buy  materials  necessary  to  the  winning  of  the  war. 

3.  As  a  class  exercise,  make  a  list  on  the  blackboard  of  things  pur- 
chased by  men  and  women  which  they  might  do  without.     Discuss  each 
article  with  reference  to  the  material  and  labor  necessary  to  produce  it 
and  show  how  the  people  who  continue  to  buy  it  are  adding  to  the  diffi- 
culties of  winning  the  war. 

4.  Do  you  think  people  should  continue  to  build  new  homes  and 
other  buildings  as  usual?     Why? 

5.  Why  has  the  Ked  Cross  recently  conducted  a  campaign  to  collect 
at  least  5000  tons  of  old  clothes  for  the  Belgians  and  French  who  are 
behind  the  German  lines?    Why  wouldn't  it  have  been  a  better  plan  to 
secure    money    enough    through    donations    to   buy   new   clothes    or    the 
goods  with  which  to  make  them? 

6.  About  how  many  pounds  of  wool  or  cotton  or  both  are  there  in  a 
boy's  suit?     A  man's  suit?     A  girl's  skirt?     An  overcoat  for  a  boy  a 


110  Our  Country's  Call  to  Service 

girl,  a  man,  a  woman?     (Base  estimates  on  materials  necessary  for  gar- 
ments for  boys  and  girls  of  your  age.) 


7.     Find  out  about  how  many  pounds  of  wool  can  be  taken  from  a 
sheep  that  is  shorn  but  once  a  year. 


8.  Name  the  countries  and  the  states  within  our  country  that  lead 
in  the  production  of  sheep. 

9.  Where  are  the  largest  clothing  manufactories  in  this  country? 

10.  Write  an  autobiography  of  5  pounds  of  wool  from  the  time  it 
was  on  the  back  of  a  sheep  in  Montana  until  it  was  worn  in  the  form  of 
an  overcoat  by  a  man  in  Ohio. 

Wearing  our  clothes  longer  saves  goods  and  services. 

1 

11.  Estimate  the  number  of  pounds  of  wool  necessary  to  furnish  a 

soldier  with  one  complete  equipment  for  foreign  service.  (See  page  97.) 
Also  estimate  how  many  tons  of  wool  it  would  require  to  equip  the 
2,000,000  American  soldiers  now  under  arms. 

12.  The  Eed  Cross  plans  to  supply  every  soldier  with  a  sweater  as 
well  as  many  other  things.  About  how  many  tons  of  wool  will  be 
required  for  2,000,000  sweaters? 

13.  Show  how  the  war  has  created  an  extra  demand  for  cotton  also. 

14.  Keeping  in  mind  these  enormous  quantities  of  material  and  the 
constant   services    of   tens   of  thousands   of   men    and   women   that    are 
required  in  connection  with  the  production,  transportation,  and  manu- 
facture of  the  goods,  what  do  you  think  of  people  who  are  careless  with 
their  clothes   and   are  unwilling  to  wear  them   after  they  are  slightly 
"out  of  style"?     How  do  such  people  hinder  the  Government  in  carry- 
ing on  the  war?     What  would  you  suggest  that  these  people  should  do 
about  their  demand  for  clothing  and  also  with  the  money  which  they 
would  ordinarily  spend  for  it? 

15.  Do  you  know  any  people  who  spend  too  much  time  playing  games, 
riding  in  automobiles,   going  to  the  theater,  etc.?     Knowing  the  needs 
of  our  Government,  what  do  you  think  these  people  should  do  if  they 
really  want  to  be  loyal? 

16.  What  do  you  think  of  a  loafer? 


, 


PART    FIVE 


THE  JUNIOR  RED  CROSS 


IU 


Our  Country's  Call  to  Service 


THE  JUNIOR  RED  CROSS 

'I  have  a  little  namesake,"  the  Red  Cross  said, 
"He's  not  very  old  yet,  but  he's  forging  right  ahead 
In  his  efforts  to  help  me  raise  the  money  and  supplies 
For  which  my  hard-worked  sister  in  the  other  country  cries. 

He  is  raising  money  rapidly  and  works  with  all  his  might, 
To  give  the  soldiers  comfort,  if  he  doesn't  help  them  fight; 
And  when  the  war  is  over  and  we  know  the  gain  and  loss, 
Many  hearts  will  be  so  grateful  for  the  Junior  Red  Cross. ' ' 

— By  a  Junior  Red  Cross  Member,  Evansville,  Indiana. 
The  Purpose  of  the  Junior  Bed  Cross 

What  is  the  Junior  Red  Cross  and  why  do  we  have  such  a 
thing  in  our  schools? 

We  all  know  about  the  Senior  Red  Cross,  for  which  so  many 
of  our  mothers  and  sisters  are  working;  which  is  sending  all 
sorts  of  bandages  to  France,  to  wrap  up  the  wounds  of  the 
brave  men  who  have  been  hurt  in  the  terrible  war.  We  know 
that  in  a  time  of  war,  as  now,  it  is  sending  sweaters  and  muf- 
flers and  hoods  and  thick  socks  to  keep  the  soldiers  warm ;  we 
know  that  in  times  of  peace  it  sends  help  to  any  city  where  a 
great  storm  or  a  fire  or  an  earthquake  has  driven  people  from 
their  homes  and  killed  and  maimed  them.  If  we  know  this,  the 
best  answer  that  we  can  give  to  the  question  about  the  Junior 
Red  Cross  is  that  it  is  the  child  of  the  Senior  Red  Cross.  For  it 
tries  to  do  the  same  sort  of  work,  in  a  smaller  way. 

We  have  it  in  our  schools  for  several  reasons.  First,  our 
boys  and  girls  are  anxious  to  help  in  winning  the  war. 

You  know  the  English  are  a  people  who  very  much  dislike 
any  bragging  or  boasting.  For  this  reason  an  Englishman,  in 
telling  what  he  is  doing,  generally  tries  to  make  it  seem  that  it 
is  very  little.  So  he  likes  to  say,  ' '  I  am  trying  to  do  my  bit, ' 
making  everybody  think  that  it  is  only  a  little  bit,  even  when 
it  may  be  a  very  big  bit.  So  our  American  boys  and  girls  like 
to  say,  "I  am  doing  my  bit  along  with  everybody  else  in  help- 
ing to  win  the  war.' 


1'ke  J  anior  Red  Cross 


113 


But  if  every  boy  and  girl  went  to  work  making  something 
for  the  soldiers  without  being  told  what  was  most  needed,  or 
without  asking  anybody's  advice,  all  sorts  of  mistakes  would 
be  made.  They  might  make  sweaters  when  the  thing  that  was 
most  needed  was  plenty  of  bandages  or  splints. 

So  there  must  be  a  head,  or  a  leader,  to  tell  us  what  sort  of 
work  'to  do,  and  just  how  much  of  each  kind. 


RED  CROSS   MEN   AT  WORK  ON  THE  BATTLEFIELD 

The  Senior  Red  Cross  is  asked  for  more  than  it  can  do. 
Some  of  these  things  for  which  it  is  asked  can  be  made  just  as 
well  as  not  by  the  younger  folks.  And  here  the  Junior  Red 
Cross  can  help. 

Then,  too,  it  offers  a  great  chance  for  children  to  learn 
lessons  in  love  of  country,  in  service,  in  doing  without  things 
for  the  sake  of  other  people,  in  saving,  in  helping  those 
have  suffered  cruelly  through  the  war. 


114 


Our -Country's  Call  to  Service 
How  It  Came  to  be  Organized 


Early  in  September,  1917,  the  "War  Council  of  the  United 
States  voted  to  invite  the  children  of  the  nation  to  take  part 
in  the  work  of  the  Red  Cross. 

By  the  1st  of  January,  1918,  there  were  2,531  different 
school  auxiliaries  and  860,740  children  who  had  joined. 


BELGIAN  ORPHANS   BEING  FED  AND  CARED  FOR 

This  seems  a  great  many,  but  really  it  was  only  a  small  part 
of  the  school  children  of  the  United  States,  for  there  are  nearly 
22,000,000  of  them  all  told.  So  during  February,  1918,  a  hard 
effort  was  made  to  get  them  all  to  join.  Several  cities  report 
that  every  child  has  joined  and  others  are  "going  over  the  top' 
every  day.  To  become  a  member  a  child  has  to  pay  twenty-five 
cents,  and  this  sum  looks  large  to  many  families  who  are  not 
rich.  Of  course,  it  would  be  easy  for  some  children  simply  to  ask 
their  fathers  or  mothers  for  the  money,  but  in  most  cities  it  is 
asked  that  the  children  should  earn  it. 


The  Junior  Red  Cross 


115 


borne  one  will  say,  ''Why  ask  money?'  The  answer  is, 
first,  that  the  five  and  a  half  million  dollars  which  would  come 
from  the  twenty-two  million  American  school  children  is  a 
mighty  sum  and  can  do  a  great  deal  of  good ;  second,  that  it  is 
a  good  thing  for  a  child  to  give  up  something  that  he  wants 
in  order  to  supply  the  much  greater  wants  of  other  children. 

The  money  is  used  to  buy  supplies  from  which  to  make  use- 
ful things  for  the  soldiers  abroad  and  the  needy  children  of 
Europe.  It  is  used  to  pay  for  the  food  of  some  child  in  France 
or  Belgium  whose  parents  have  been  killed  by  the  Germans.  In 
this  way  a  school  may  "adopt"  a  French  orphan,  by  agreeing 
to  pay  a  certain  sum  each  year  to  feed  and  clothe  him. 


FRENCH    BOYS    BEING    TAUGHT    CARPENTRY    IN    SCHOOL    ESTABLISHED   BY    THE 
FRANCO-AMERICAN   COMMITTEE,    AND   SUPPORTED  BY  THE   RED  CROSS 

How  Members  Can  Earn  Money 

Some  schools  have  helped  to  raise  it  by  giving  entertain- 
ments and  charging  for  the  tickets.  The  boys  and  girls  speak 
pieces,  play  on  the  piano,  sing,  or  give  tableaux  and  little  plays 
to  amuse  the  audience. 

Some  children  have  earned  their  money  by  collecting  and 
selling  to  the  junk  man  tin  foil,  lead,  zinc,  wastepaper,  old  rub- 
ber, etc.  This  helps  save  these  things,  which  are  badly  needed 
in  war  time,  and  teaches  the  children  to  avoid  waste. 


116  Our  Country's  Call  to  Service 

Others  have  gotten  people  to  subscribe  to  magazines,  while 
others  have  sold  seeds  for  war  gardens. 

Still  others  have  given  up  money  that  had  been  given  to 
them  to  spend  selfishly  for  their  own  pleasure,  on  candy,  gum,  or 
' '  movies. ' 

Others  run  errands,  clean  up  yards,  put  in  coal,  wash  dishes, 
sweep  walks,  shovel  snow,  etc. 

Some  are  already  planting  gardens  with  the  idea  of  selling 
the  vegetables  that  they  raise  and  giving  the  money  to  the 
Junior  Red  Cross. 

What  Members  Can  Do  in  the  Classroom 

Now  how  can  we  work  for  the  Junior  Red  Cross  inside  the 
school  itself? 

In  the  first  place,  we  can  have  patriotic  exercises  every 
morning  in  the  school  rooms.  Certain  children  who  know  it 
well  can  tell  to  those  in  the  lower  rooms  the  story  of  the  Red 
Cross,  and  similar  stories  of  love  of  country,  giving  up  for 
others,  serving  and  working  to  win  the  war. 

In  our  drawing  lessons  we  can  have  cartoons  and  posters 
made,  showing  how  food  can  be  spared  and  money  saved  and 
work  done  for  our  country. 

Our  music  can  be  largely  made  up  of  songs  of  America  and 
its  friends.  Some  children  have  even  written  words  about  the 
Red  Cross  which  can  be  sung  to  well-known  tunes. 

In  the  language  classes,  verses  and  compositions  can  be 
written  about  the  war  and  the  many  ways  that  children  have 
of  helping  to  win  it. 

Plays  and  dialogues  on  patriotic  themes  can  be  written  by 
the  children  and  staged  and  played  before  audiences. 

Some  boys  and  girls  have  made  up  first-class  yells  about  the 
Junior  Red  Cross. 

In  the  arithmetic  classes  problems  can  be  worked  that  show 
us  how  much  we  can  give  to  France,  England,  and  Italy  if 
every  child  in  America  saves  only  one  lump  of  sugar  a  day; 
how  much  coal  is  wasted  by  burning  electric  lights  when  they 
are  not  needed,  etc. 

In  the  history  classes  pupils  can  study  how  the  war  begf.n 
and  why  America  had  to  go  into  it.  Every  teacher  will  know 
these  facts  and  will  be  glad  to  make  the  children  understand 
the  rights  and  wrongs  of  the  great  World  War. 


The  Junior  Red  Cross  117 

The  boys  in  the  manual  training  shops  can  make  packing 
boxes  in  which  to  send  to  France  bandages  and  clothes.  They 
can  build  flag  poles,  can  plan  and  build  furniture  for  the  homes 
where  sick  soldiers  live  after  leaving  the  hospitals,  while  they 
are  waiting  till  they  get  strong  enough  to  go  back  to  fighting. 
They  can  draw  plans  for  posters  and  banners,  advertising  the 
work  of  the  Red  Cross.  They  can  make  useful  things  to  be 
sold  to  raise  money  for  Red  Cross  materials. 

The  girls  in  the  household  arts  classes  can  make  clothes  for 
the  poor  children  of  France  and  Belgium  who  have  been 
driven  from  their  homes  by  the  Germans. 

They  can  knit  sweaters  and  hoods  and  socks  for  the  sol- 
diers. They  can  help  their  teachers  to  show- all  housewives  how 
to  save  food,  how  to  can  vegetables,  how  to  use  corn  and 
syrups  and  beans  instead  of  the  wheat  and  sugar  and  meat 
that  we  have  to  send  to  Europe. 

The  Junior  Red  Cross  can  be  the  power  behind  all  move- 
ments toward  winning  the  war.  Its  members  will  think  pa- 
triotism, talk  patriotism,  act  patriotism.  "Whether  it  is  a  cam- 
paign for  thrift  stamps,  or  for  saving  of  coal,  or  saving  of  food, 
or  any  other  kind  of  service,  America  will  not  call  in  vain  on 
her  future  citizens,  the  members  of  the  Junior  Red  Cross. 


Try  to  get  every  boy  and  girl  in  your  school  to 
join  and  work  for  the  Junior  Red  Cross.  Remember 
that  our  country  has  about  22,000,000  school  children. 
If  all  become  members,  the  Junior  Red  Cross  will  be 
the  biggest ' '  club ' '  in  the  world  !  You  will  be  proud  to 
belong  to  such  a  society. 


Questions  and  Exercises 

1.  What  is  the  difference  between  the  Senior  Bed  Cross  and  the  Junior 

Eed   Cross? 

2.  Name  some  of  the  things  ,done  by  the  Senior  Red  Cross  in  times  of 

peace.     In  times  of  war. 

3.  What  special  services  are  asked  of  boys  and  girls  by  the  Junior  Eed 

Cross? 

4.  Why  is  it  better  to  earn  the  money  for  your  membership  than  to  ask 

your  parents  to  give  it  to  you  for  this  purpose? 

5.  Mention  some  ways  by  which  you  can  earn  money  for  the  Junior 

Eed  Cross. 


PART  SIX 

WHAT  IS  DEMOCRACY? 

I  pledge  allegiance  to  my  flag,  and  to  the  republic 
for  which  it  stands,,  one  nation,  indivisible,  with  liberty 
and  justice  for  all. 

ABRAHAM  LINCOLN 

Four  score  and  seven  years  ago  our  fathers  brought  forth  on 
this  continent,  a  new  nation,  conceived  in  Liberty,  and  dedicated 
to  the  proposition  that  all  men  are  created  equal. 

Now  we  are  engaged  in  a  great  civil  war;  testing  whether 
thai  nation,  or  any  nation  so  conceived  and  so  dedicated,  can 
long  endure.  We  are  met  on  a  grea»t  battlefield  of  that  war.  We 
have  come  to  dedicate  a  portion  of  that  field,  as  a  final  resting 
place  for  those  who  here  gave  their  lives  that  that  nation  might 
live.  It  is  altogether  fitting  and  proper  that  we  should  do  this. 

But,  in  a  larger  sense,  we  can  not  dedicate — we  can  not  con- 
secrate— we  can  not  hallow — this  ground.  The  brave  men,  liv- 
ing and  dead,  who  struggled  here  have  consecrated  it  far  above 
our  poor  power  to  add  or  detract.  The  world  will  little  note,  nor 
long  remember  what  we  say  here,  but  it  can  never  forget  what 
they  did  here.  It  is  for  us  the  living,  rather,  to  be  dedicated, 
here  to  the  unfinished  work  which  they  who  fought  here  have  thus 
far  so  nobly  advanced.  It  is  rather  for  us  to  be  here  dedicated 
to  the  great  task  remaining  before  us — that  from  these  honored 
dead  we  take  increased  devotion  to  that  cause  for  which  they 
gave  the  last  full  measure  of  devotion — that  we  here  highly 
resolve  that  these  dead  shall  not  have  died  in  vain — that  this 
nation,  under  God,  shall  have  a  new  birth  of  freedom — and  that 
government  of  the  people,  by  the  people,  for  the  people,  shall 
not  perish  from  the  earth. 

— Dedication  Speech  at  Gettysburg. 

118 


What  is  Democracy?  119 

JAMES  RUSSELL  LOWELL 

There  can  be  no  doubt  that  the  spectacle  of  a  great  and  pros- 
perous Democracy  on  the  other  side  of  the  Atlantic  must  react 
powerfully  on  the  aspirations  and  political  theories  of  men  in 
the  Old  World  who  do  not  find  things  to  their  mind ;  but,  whether 
for  good  or  evil,  it  should  not  be  overlooked  that  the  acorn  from 
which  it  sprang  was  ripened  on  the  British  oak.  Every  succes- 
sive swarm  that  has  gone  out  from  this  officina  gentium  [mother 
of  peoples]  has,  when  left  to  its  own  instincts — may  I  not  call 
them  hereditary  instincts?  assumed  a  more  or  less  thoroughly 
democratic  form.  This  would  seem  to  show,  what  I  believe  to  be 
the  fact,  that  the  British  Constitution,  under  whatever  disguises 
of  prudence  or  decorum,  is  essentially  democratic.  , 

— Essay  on  Democracy. 


THEODORE  ROOSEVELT 

Much  has  been  given  to  us  and  much  will  rightfully  be  ex- 
pected from  us.  We  have  duties  to  others  and  duties  to  our- 
selves; and  we  can  shirk  neither.  We  have  become  a  great 
nation,  forced  by  the  fact  of  its  greatness  into  relations  with  the 
other  nations  of  the  earth;  and  we  must  behave  as  beseems  a 
people  with  such  responsibilities.  Toward  all  other  nations,  large 
and  small,  our  attitude  must  be  one  of  cordial  and  sincere  friend- 
ship. We  must  show  not  only  in  our  words  but  in  our  deeds 
that  we  are  earnestly  desirous  of  securing  their  good  will  by 
acting  toward  them  in  a  spirit  of  just  and  generous  recognition 
of  all  their  rights. 

We  know  that  self-government  is  difficult.  We  know  that 
no  people  needs  such  high  traits  of  character  as  that  people 
which  seeks  to  govern  its  affairs  aright  through  the  freely  ex- 
pressed will  of  the  freemen  who  compose  it.  But  we  have  faith 
that  we  shall  not  prove  false  to  the  memories  of  the  men  of 
the  mighty  past.  They  did  their  work,  they  left  us  the  splen- 
did heritage  we  now  enjoy. 

— Inaugural  Address,  March  4,  1905. 


120  Our  Country's  Call  to  Service 

t 

AMBASSADOR  WALTER  H.  PAGE 

What  is  the  United  States?  It  is  a  vast  territory  of  great 
resources  and  a  hundred  million  prosperous  people,  yes  but  more. 
The  republic  is  a  system  of  society,  a  scheme  of  life,  a  plan  of 
freedom,  a  state  of  mind — an  ideal  that  every  human  shall  have 
the  utmost  possible  opportunity  for  individual  development  and 
that  nothing  shall  be  put  in  the  way  of  that  development.  It 
was  for  this  and  upon  this  that  our  fathers  established  it.  This 
we  haven't  forgotten,  nor  shall  we  ever  forget.  It  is  to  make  sure 
that  this  ideal  shall  not  now  perish  from  the  earth  that  brings 
the  United  States  into  this  war.  High  as  the  cost  and  great  as 
the  toll  may  be,  we  shall  be  better  for  standing  where  we  have 
always  stood,  whatever  the  cost.  . 

— Great  Days  for  the  Republic. 


ELIHU  ROOT 

To  this  great  conflict  for  human  rights  and  human  liberty 
America  has  committed  herself.  There  can  be  no  backward  step. 
There  must  be  either  humiliating  and  degrading  submission  or 
terrible  defeat  or  glorious  victory.  It  was  no  human  will  that 
brought  us  to  this  pass.  It  was  not  the  President.  It  was  not 
Congress.  It  was  not  the  press.  It  was  not  any  political  party. 
It  was  not  any  section  or  part  of  our  people. 

It  was  that  in  the  providence  of  God  the  mighty  forces  that 
determine  the  destinies  of  mankind  beyond  the  control  of  human 
purpose  have  brought  to  us  the  time,  the  occasion,  the  necessity 
that  this  peaceful  people  so  long  enjoying  the  blessings  of  liberty 
and  justice  for  which  their  fathers  fought  and  sacrificed  shall 
again  gird  themselves  for  conflict,  and  with  all  the  forces  of  man- 
hood nurtured  and  strengthened  by  liberty  offer  again  the  sac- 
rifice of  possessions  and  of  life  itself,  that  this  nation  may  still 
be  free,  that  the  mission  of  American  democracy  shall  not  liave 
failed,  that  the  world  shall  be  free. 

— The  Duties  of  the  Citizen. 


What  is  Democracy?  121 

WOODROW  WILSON 
(EXTRACTS  FROM  THE  PRESIDENT'S  ADDRESSES) 

I  am  not  bound  to  be  loyal  to  the  United  States  to  please 
myself.  I  am  bound  to  be  loyal  to  the  United  States  because  I 
live  under  its  laws  and  am  its  citizen,  and  whether  it  hurts  me  or 
whether  it  benefits  me,  I  am  obliged  to  be  loyal.  Loyalty  means 
nothing  unless  it  has  at  its  heart  the  absolute  principle  of  self- 
sacrifice.  Loyalty  means  that  you  ought  to  be  ready  to  sacrifice 
every  interest  that  you  have,  and  your  life  itself,  if  your  country 
calls  upon  you  to  do  so,  and  that  is  the  sort  of  loyalty  which 
ought  to  be  inculcated  into  newcomers,  that  they  are  not  to  be 
loyal  only  so  long  as  they  are  pleased,  but  that,  having  once 
entered  into  this  sacred  relationship,  they  are  bound  to  be  loyal 
whether  they  are  pleased  or  not. 

— The  School  of  Citizenship. 


My  dream  is  that  as  the  years  go  on  and  the  world  'knows 
more  and  more  of  America  it  will  also  drink  at  these  fountains 
of  youth  and  renewal ;  that  it  also  will  turn  to  America  for  those 
moral  inspirations  whj.ch  lie.  at  the  basis  of  all  freedom;  that 
the  world  will  never  fear  America  unless  it  feels  that  it  is  en- 
gaged in  some  enterprise  which  is  inconsistent  with  the  rights  of 
humanity ;  and  that  America  will  come  into  the  full  light  of  the 
day  when  all  shall  know  that  she  puts  human  rights  above  all 
other  rights  and  that  her  flag  is  the  flag  not  only  of  America,  but 
of  humanity. 

A  patriotic  American  is  a  man  who  is  not  niggardly  and  sel- 
fish in  the  things  that  he  enjoys  that  make  for  human  liberty 
and  the  rights  of  man.  He  wants  to  share  them  with  the  whole 
world,  and  he  is  never  so  proud  of  the  great  flag  under  which  he 
lives  as  when  it  comes  to  mean  to  other  people  as  well  as  to 
himself  a  symbol  of  hope  and  liberty.  I  would  be  ashamed  of 
this  flag  if  it  did  anything  outside  America  that  we  would  not 
permit  it  to  do  inside  of  America. 

— The  Meaning  of  the  Declaration  of  Independence. 


122  Our  Country's  Call  to  Service 

The  commands  of  democracy  are  as  imperative  as  its  privi- 
leges and  opportunities  are  wide  and  generous.  Its  compulsion 
is  upon  as.  It  will  be  great  and  lift  a  great  light  for  the  guid- 
ance of  the  nations  only  if  we  are  great  and.  carry  that  light 
high  for  the  guidance  of  our  own  feet.  We  are  not  worthy  to 
stand  here  unless  we  ourselves  be  in  deed  and  in  truth  real  dem- 
ocrats and  servants  of  mankind,  ready  to  give  our  very  lives 
for  the  freedom  and  justice  and  spiritual  exaltation  of  the  great 
nation  which  shelters  and  nurtures  us. 

— Address  on  Abraham  Lincoln. 


For  us  there  is  but  one  choice.  We  have  made  it.  Woe  be 
to  the  man  or  group  of  men  that  seeks  to  stand  in  our  way  in 
this  day  of  high  resolution  when  every  principle  we  hold  dearest 
is  to  be  vindicated  and  made  secure  for  the  salvation  of  the  na- 
tions. We  are  ready  to  plead  at  the  bar  of  history,  and  our  flag 
shall  wear  a  new  luster.  Once  more  we  shall  make  good  with 
our  lives  and  fortunes  the  great  faith  to  which  we  were  born",  and 
a  new  glory  shall  shine  in  the  face  of  our  people. 

— The  Flag  Day  Address. 


Helpful  Bulletins  and  Circulars 

The  following  pamphlets  are  published  by  the  United  States  Depart- 
ment of  Agriculture  and  will  be  sent  to  you  if  the  supply  is  not  ex- 
hausted. Check  the  ones  which  you  think  will  be  helpful  to  your  family, 
fill  in  the  name  of  your  Representative  in  Congress  or  one  of  your 
Senators,  tear  out  the  slip,  and  send  it  in  a  properly  addressed  en- 
velope. Or,  if  you  prefer,  write  a  letter  asking  for  the  publications  you 
desire. 


Hon. 


Washington,  D.  C. 

I  am  a  pupil  in  the School 

of  this  city  and  have  been  studying  Food  Conservation.  In 
order  that  we  may  know  more  in  my  home  about  the  best  meth- 
ods of  conserving  and  preparing  food,  I  am  respectfully  asking 
that  the  bulletins  checked  be  sent  to  me. 

Very  sincerely  yours, 


34  Meats:     Composition  and  Co.oking. 
249  Cereal  Breakfast  Foods. 
256  Preparation  of  Vegetables  for  the  Table. 
363  The  Use  of  Milk  as  Food. 
375  Care  of  Food  in  the  Home. 
391  Economical  Use  of  Meat  in  the  Home. 
487  Cheese  and  its  Economical  Uses  in  the  Diet. 
496  Eaising  Belgian  Hares  and  Other  Eabbits. 
535  Sugar  and  its  Value  as  Food. 
559  Use  of  Corn,  Kafir,  and  Cowpeas  in  the  Home. 
565  Corn  Meal  as  a  Food  and  Ways  of  Using  It. 
602  Clean  Milk:     Production  and  Handling. 
609  Bird  Houses  and  How  to  Build  Them. 
653  Honey  and  its  Uses  in  the  Home. 
717  Food  for  Young  Children. 

807  Bread  and  Bread  Making. 

808  How  to  Select  Foods:    I.  What  the  Body  Needs. 
817  How  to  Select  Foods:    II.  Cereal  Foods. 

824  How  to  Select  Foods:     III.  Foods  Rich  in  Protein. 

839  Home  Canning  by  the  One-Period  Cold-Pack  Method. 

841  Home  and  Community  Drying  of  Fruits  and  Vegetables. 

853  Home  Canning  of  Fruits  and  Vegetables. 

871  Fresh  Fruits  and  Vegetables  as  Conservers  of  Other  Staple 

Foods. 
881  Preservation  of  Vegetables  by  Fermentation,  Salting,  and 

Pickling. 
903  Commercial  Evaporation  and  Drying  of  Fruits. 


123 


124  Our  Country's  Call  to  Service 

The    following    Bulletins   and    Circulars    May   Be    Obtained    Free    of 
Charge  by  Applying  to  the  Distributors,  as  Listed 

Recipes 

Best  War  Time  Recipes.     (Royal  Baking  Powder   Co.) 

Bread  Lessons.     (Short  Course  Notes  5,  Iowa  State  College  of  Agri- 
culture, Ames,  Iowa.) 

Bread  and  Bread  Making  in  the  Home.     (Farmers'  Bulletin  807,  U.  S. 
Dept.  of  Agriculture,  Washington,  D.  C.) 

Cheese  and  Its  Economical  Uses  in  the  Diet.     (Farmers'  Bulletin  487, 
U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

Corn — Its  Value.     (U.  S.  Food  Administration,  Washington,  D.  C.) 

Corn  and  Its  Uses.     (Short  Course  Notes  20,  Iowa  State  College  of 
Agriculture,  Ames,  Iowa.) 

Corn  Meal  as  a  Food  and  Ways  of  Using  It.     (Farmers'  Bulletin  565, 
U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

Do  You  Know  Corn  Meal?     (U.  S.  Food  Administration,  Washington, 
D.  C.) 

Do  You  Know  Oatmeal?     (U.  S.  Food  Administration,  Washington, 
D.  C.) 

Fifteen  Recipes  for  Wheat  Flour  Substitutes  and  Cereals.     (Women's 
Municipal  League,  6  Marlborough  St.,  Boston,  Mass.) 

Food  for  Young   Children.     (Farmers'   Bulletin,  717,   U.   S.   Dept.   of 
Agriculture,  Washington,  D.  C.) 

Inexpensive  Cakes.     (Short  Course  Class  Notes  12,  Iowa  State  Col- 
lege of  Agriculture,  Ames,  Iowa.) 

Leftover  Foods.     (Home  Economics,  Circular  2,  Iowa  State  College 
of  Agriculture,  Ames,  Iowa.) 

^Official   Recipe   Book.    (Illinois    State    Council   of   Defense,    120   W. 
Adams  St.,  Chicago,  111.) 

Partial   Substitutes    for   Wheat   in   Bread    Making.     (U.    S.    Dept.    of 
Agriculture,  S.  R.  S.  Doc.  64,  ext.  S.,  Washington,  D.  C.) 

Preparation    of   Vegetables    for    the    Table.     (Farmers'    Bulletin   256, 
U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

Plain  Patterns  in  Cookery.     (Short  Course  Class  Notes  23,  Iowa  State 
College  of  Agriculture,  Ames,  Iowa.) 

Recipes  for  Soups.     (Short  Course  Class  notes  11,  Iowa  State  College 
of  Agriculture,  Ames,  Iowa.) 

Simple  Meals.     (U.  S.  Food  Administration,  Washington,  D.  C.) 

Suggestions    for    Meatless    Meals.      (Short    Course    Class    Notes     21 
revised),  Iowa  State  College  of  Agriculture,  Ames,  Iowa.) 

Soups.     (Short  Course  Class  Notes  11,  Iowa  State  College  of  Agri- 
culture, Ames,  Iowa.) 

Start  the  Day  Right.     (U.  S.  Food  Leaflet  1,  U.  S.  Food  Administra- 
tion, Washington,  D.  C.) 

Uses  of  Sour  Milk.     (Home  Economics  Circular  1^,  Iowa  State  Col- 
lege of  Agriculture,  Ames,  Iowa.)  ,««**• 

Use  of  Corn,  Kaffir,  and  Cowpeas  in  the  Home.     (Farmers    Bulletin 
559,  U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

War  Economy  in  Food  with  Suggestions  and  Recipes  for  Substitu- 
tions.    (U.  S.  Food  Administration,  Washington,  D.  C.) 


Bulletins  and  Circulars  125 

xr  Cu-°k  P001^ f°r  American  Women.     (U.  S.  Food  Administration, 
Washington,  D.  L.) 

Wheat  Saving  Suggestions.  (Emergency  Leaflet  27,  Iowa  State  Col- 
lege of  Agriculture,  Ames,  Iowa. 

'For  this  pamphlet,  enclose  ten  cents  in  stamps. 
tFor  this  pamphlet,  enclose  five  cents  in  stamps. 

The  Home  Garden.    List  I. 
(For  the  Bulletins  in  List  I,  apply  to  Farmers'  Bulletin  Section,  U.  S. 

Department  of  Agriculture,  Washington,  D.  C.) 
Beans,  289. 
Cabbage,  289. 

Control  of  Insects  and  Diseases  in  the  Home  Vegetable  Garden,  856. 
Drying  Fruits  and  Vegetables  with  Recipes  for  Cooking,  841. 
Fresh  Fruits  and  Vegetables  as  Conservers  of  Other  Staple  Food,  871. 
Home  Canning  of  Fruits  and  Vegetables,  853. 
Home  Storage  of  Vegetables,  879. 
Onion  Culture,  289. 

Preservation  of  Vegetables  by  Fermentation  and  Salting,  881. 
Sweet  Potato  Culture,  324. 
The  Small  Vegetable  Garden,  818. 
Use  of  Corn,  Kaffir,  and  Cowpeas  in  the  Home,  559. 
Use  of  Fruit  as  a  Food,  293. 

List  II. 

Boys'  and  Girls'  Club  Garden.  (Extension  Circular  24,  The  Extension 
Service,  Massachusetts  Agricultural  College,  Amherst,  Mass.) 

Garden  Crops.  (Extension  Bulletin  209,  Oregon  Agricultural  College, 
Corvallis,  Oregon.) 

Growing  Tomatoes  for  Early  Market.  (Bulletin  144,  Illinois  Agri- 
cultural Experiment  Station,  Urbana,  Illinois.) 

Have  a  Backyard  Garden.  (Circular  72,  Agricultural  Extension  Serv- 
ice of  the  University  of  Wisconsin,  Madison,  Wisconsin.) 

Home-School  Garden  Project.  (Club  Members  Circulars  3  and  4 
College  of  Agriculture,  University  of  Nebraska,  Lincoln,  Nebraska. 

Home  Vegetable  Gardening.  (Circular  198,  University  of  Illinois, 
Agricultural  Experiment  Station,  Urbana,  Illinois.) 

The  Home  Vegetable  Storage.  (Extension  Circular  45,  Massachusetts 
Agricultural  College,  Amherst,  Mass.) 

Possibilities  of  the  Fall  Vegetable  Garden.  (Bulletin  200,  Illinois 
Agricultural  Station,  Urbana,  Illinois.) 

The  Small  Vegetable  Garden.  ^Farmers'  Bulletin  818,  Extension 
Service,  Connecticut  Agricultural  College,  Storrs,  Conn.) 

Shall  I  Plant  a  Garden  This  Year?  (Circular  209,  University  of  Illi- 
nois, Agricultural  Experiment  Station,  Urbana,  Illinois.) 

War  Vegetable  Gardening.  Parts  I  and  II.  (National  War  Garden 
Association,  Maryland  Bldg.,  Washington,  D.  C.) 

Meats. 
Economical  Use  of  Meat  in  the  Home.     (Farmers*  Bulletin  391,  U.  S. 

Dept.  of  Agriculture,  Washington,  D.  C.) 
Meats:     Composition    and    Cooking.     (Farmers'    Bulletin    34,    U.    S. 

Dept.  of  Agriculture,  Washington,  D.  C.) 


126  Our  Country's  Call  to  Service 

Mutton   and   Its   Value   in   the    Diet.     (Farmers'   Bulletin   526,   U.    S. 

Dept.  of  Agriculture,  Washington,  D.  C.) 
Suggestions    for    Meatless    Days.     (Short    Course    Class    Notes    21 

(Revised),  Iowa  State  College  of  Agriculture,  Ames,  Iowa.) 

Conservation  of  Food. 

Care  of  Food  in  the  Home.     (Farmers'  Bulletin  375,  U.  S.  Dept.  of 
Agriculture,  Washington,  D.  C.) 

Conservation  and  Regulation  in  the  United  States  During  the  World 
War.     (U.  S.  Food  Administration,  Washington,  D.  C.) 

Economical  Use  of  Meat  in  the  Home.     (Home  Economics  Circular 
No.  16,  Iowa  State  College  of  Agriculture,  Ames,  Iowa.) 

Food    Administration    as    Outlined    by    President    Wilson    and    Mr. 
Hoover.     (Bulletins  1,  2,  6,  7,  9.) 

Grain   and   Live    Stock.     (U.    S.    Food   Administration,    Washington, 
D.  C). 

Home    Card   for   Food    Conservation.     (U.    S.    Food   Administration, 
Washington,  D.  C.) 

Household  Conservation,  Part  I — Food.     (Emergency  Leaflet  No.  4, 
Iowa  State  College  of  Agriculture,  Ames,  Iowa.) 

Household  Conservation,  Part  IV.     Home  Management.     (Emergency 
Leaflet  7,  Iowa  State  College  of  Agriculture,  Ames,  Iowa.) 

Solving  the  Problem.     (Speakers'  Bulletin  3,  U.  S.  Food  Administra- 
tion, Washington,  D.  C.) 

The   Standard   Loaf.     (U.   S.   Food  Administration,    Bulletin   No.   11, 
Washington,  D.  C.) 

Ten   Lessons   on   Food   Conservation.     (U.   S.    Food   Administration, 
Washington,  D.  C.) 

The  Food  Shortage.     (Emergency  Leaflet  2,   Iowa  State  College  of 
Agriculture,  Ames,  Iowa.) 

War  Service  in  the  Home.  (U.  S.  Food  Administration,  Washing- 
ton, D.  C.) 

Wheat  Needs  of  the  World.  (U.  S.  Food  Administration,  Washing' 
ton,  D.  C.) 

Selection  of  Foods. 

Choose  Your  Food  Wisely.  (U.  S.  Food  Administration  Leaflet  4, 
Washington,  D.  C.) 

Food  for  Young  Children.  (Farmers'  Bulletin  717,  U.  S.  Dept.  of 
Agriculture,  Washington,  D.  C.) 

How  to  Select  Foods — I.  What  the  Body  Needs.  (Farmers'  Bulletin 
808,  U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

How  to  Select  Foods — III.  Foods  Rich  in  Protein.  (Farmers'  Bulle- 
tin 824,  U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

Sugar  and  Honey. 

Sugar  and  Its  Value  as  a  Food.     (Farmers'  Bulletin  535,  U.  S.  Dept. 

of  Agriculture,  Washington,  D.  C.) 
Honey  and  Its  Uses  in  the  Home.     (Farmers'  Bulletin  653,  U.  S.  Dept. 

of  Agriculture,  Washington,  D.  C.) 

Milk. 

The  Care  of  Milk  and  Its  Use  in  the  Home.  (Farmers'  Bulletin  413, 
U.  S.  Dept.  of  Agriculture,  Washington,  D.  C.) 

Uses  of  Sour  Milk.  (Home  Economics  Circular  15,  Iowa  State  Col- 
lege of  Agriculture  and  Mechanic  Arts,  Ames,  Iowa.) 


INDEX 


Allies : 

Population  of,  11 

Transportation  to,  interfered  with,  12 
Where  their  food  must  come  from,  14 
Why  short  of  food,  12 

Barley,  wheat  substitute,   20 

Beans : 

Use  of,  to  body,  48 
Wheat  substitute,  20 

Beets,  wheat  substitute,  20 

Bread : 

Loaf,  how  to  cut,  22 

Stale,  use  of,  19 

Substitutes  for  wheat,  20 

Value  of  slice  of,  18 

"Victory,"  22 

Waste  of,  18 
Bulletins,   free  Government,  list  of,   123 

Butter: 

Necessity  for  conserving,   27 
Waste  of  in  U.  S.,  27 

Central  Powers : 

Airplanes,   ruthless  work  of,    12 
Countries  controlled  by,  13 
Interference  with   transportation,    13 
Population  of,  11 

Cereals,  value  of,  48 

Cheese,  substitute  f6r  meat,  24 

Conservation  of  food: 

By  careful  planning  of  meals,  50 

By  protection,  40-42 

By  substitution,  20,  24,  28,  34-36,  49 

Charts  for  keeping  record,  44,  45 

Pour  important  foods  to  conserve,   7 

Meaning  of,   7 

Meat  recipes,  59-62 

Necessity  for,  7,  11 

Recipes,   47-73 

Sugar,  recipes  for  saving,  63-68 

Wheat,  recipes  for  saving,  54-58 

Corn: 

Twenty  ways  of  using,  21 
Wheat  substitute,  20 

Corn  meal: 
Value  of,  21 
Various  uses  of,  21 
Wheat  substitute,   21 

Cottage  cheese: 

Meat  substitute,   39 
Value  of,  39 

Diet,  the  balanced,  48-53 

Eggs  : 

Substitute  for  meat,  24 
Use  of,  to  body,  48 

Fats  * 

Necessity  for  conserving,  7,  9,  27 
Substitutions  for  meat  fats,    28 
Use  of,  for  home-made  soap,  28 
Various  uses  of  7.  27 
Why  body  needs,  48 

Fish,  substitute  for  meat,  26 

Food: 

Building,  48 


Careful  serving  of,  42 
Careless  buying  of,  42 
Carelessness  with,  42 
Fats,    48 

For  children,   70,   71 
How  to  keep,  40 
Mineral,  48 
Starchy,  48 
Wrong  ordering,  42 

Fruits : 

Canning,   41 

Storing,   41 

Use  of,  to  body,  48 

Fuel: 

Saving,    84,    86,    88 
Use  of  hard  coal,  87 
Use  of  soft  coal,  86 

Garden,  the  home: 

Amount  of  seed  necessary,  80 
Best  vegetables  to  grow,   77 
Cultivating  or  hoeing,  81 
Diagram  for,  79 
Fertilizing  soil,   76 
Location  and  size  of  plot,   76 
President's  message  concerning,  74 
Preparing  seed  bed,  77 
Reasons  for  raising,   75 
Selection  of  seed,   78 
Some  garden  don'ts,  82 
When  to  plant,  80 

Hoover,  Herbert,  message  from,  8 

Junior  Red   Cross : 

Classroom  work  of,  116 
How  members  earn  money,  115 
How  organized,  114 
Membership  fee,  114 
Purpose  of,  112 
jeft-overs : 

How  to  use,  meat,  potato,  bread,  cake, 
vegetables,    milk,    cheese-scraps,    38 

Liberty  Bonds,   7 

Meat: 

Amount  used  per  capita,  U.  S.,  Eng., 

France,  24 
An  ounce  of,  25 
Exports  of  U.  S.  for  1916,  24 
Meatless  meal,  26 
Necessity  for  soldiers,  7,  24 
Reasons  for  conserving,  7,  9 
Recipes  for  saving,  59-62 
Substitutes  for,  24,  26 
Use  of,  to  body,  48 
Waste  of,  26 
Why  needed  by  Allies.  7,  24 

Menu: 

For  children,  71 

Recipes  for  "Victory,"  52 

Sample  for  a  day,  50 

Milk: 

Cottage  cheese,   39 
Half  cup  of,  value,   29 
Necessity  for  conserving,  7.  9 
Substitute  for  meat,  24 
Use  of,  to  body,  48 
Waste  of,  29 


127 


128 


Index 


Nuts,  substitute  for  meat,  26 
Oatmeal: 

Inexpensiveness  of,  20 
Value  of,  20 
Wheat  substitute,  20 
Oats,  wheat  substitute,  20 
Peas: 

Use  of,  to  body,  20 
Wheat  substitute,  20 
Potatoes : 

Consumption  per  capita,  various  coun- 
tries,  23 
Value  of,  20 
Wheat  substitute,  20 
Protein  foods,  48 
Rabbits,  use  as  food,  26 
Red  Cross,  112,  113 
Rice,  wheat  substitute,  20 
Victory  bread,  22 
Recipes: 

For  conserving  wheat: 

Barley  yeast  bread,  57 

Conservation  pie  crusts,   58 

Corn  meal  griddle  cakes,  54 

Corn  meal  muffins,  54 

Corn  meal  yeast  bread,  56 

Indian  pudding,  55 

Oatmeal  muffins,  I  and  II,  55 

Potato  yeast  bread,  58 

Rye  yeast  bread,  55 
For  conserving  meat: 

Beef  stew,  60 

Different  stews,   60 

Dried  peas  with  rice  and  tomatoes, 
62 

Fish  chowder,  62 

Hot  pot  of  mutton  and  barley,  59 

Meat  pies,   60 

One-dish   dinners,   62 

Rabbit  in  casserole,  61 

Savory  stews,   59 

Tamale  pie,  61 
For  conserving  sugar : 

Butter  scotch,  66 

Chocolate  eggless  cake,  68 

Chocolate  fudge  frosting,  68 

Chocolate  peanut  cookies,  63 

Cocoanut  spice  cake,  67 

Coffee  cake,  67 

Date  or  raisin  muffins,  67 

Daffodil  biscuits.  66 

Fig  crescents,  66 

Fig  filling,   66 

Ginger  cookies,  63 

Gum  drops,  65 

Honey  caramels,  64 

Honey  drop  cookies,  64 

Honeyed  orange  peel,  66 

Maple  divinity,  65 

Maple  drops,  64 

Maple  fomlant,  65 

Maple  syrup  cake,  67 

Marshmallow  filling,  68 

Molasses  candy,  64 

Oatmeal  drop  cookies,  64 

Peanut  brittle,  65 

Sugarless  sweets,  65 

Tea  biscuits,  66 
Special  vegetable  dishes: 

Baked  soy  beans,   69 

Lima  bean  roast,  69 


Peanut  loaf,  69 

Peanut  soup,  69 

Dishes  for  children : 

Milk-vegetable  soups,  71 
Rice  pudding,  71 

Service : 

A  catechism  of,   7 

Army  of,  22 

By  saving,   18 
Soap,  home-made,  28 
Stamps : 

Thrift,   7,  105-109 

War-Savings,  7,  105-109 
Starchy  foods,  48 

Substitutions : 

Fats,   28 

Meat,   24 

Sugar,   34-36 

Wheat,   20 
Sugar : 

Amount  used  per  capita,  U.  S.,  33 

Amount  prescribed  per  capita  by  Food 
Administration,   33 

How  to  save,  34-36 

Importance  of,  in  soldiers'  diet,  31 

Necessity  for  conserving,  7,  9,  32 

Recipes  for  conserving,  63-68 

Record,  to  show  family  waste,  37 

Use  of,   to  body,   48 

Waste  of  in  U.  S.,  32 
Thrift : 

Money,  95-100 

Clothing,   102-104 

War-Savings  plan: 

Thrift  Stamps,  105-109 
War-Savings  Stamps,  105-109 
Vegetables : 

Canning,    41 

How  wasted,   42 

Storing,  41 

Use  of,   to  body,   48 
Victory  menu : 

Baked  graham  pudding,  52 

Buckwheat  gems,   52 

Cherry  juice  pudding,  52 

Cottage  pie,   52 

Economical  cake,   53 

Lace  cakes,  52 

Lima  bean  loaf,  53 

Meat  and  potato  short  cake,  53 

Polenta,  53 

Rye  and  corn  muffins,  53 

Vegetable  loaf,  53 
War-savings   stamps,   105-109 

Waste  of  foods: 

Buying  "out  of  season"  goods,  42 

Careless  buying,  42 

In   eating,   42 

In  serving,  42 

Living  out  of  paper  bags,  42 

Wrong  ordering,  42 

Wheat: 

Amount  America  must  send  Allies,  16 
Necessity  of  conserving,  7,  9.  It 
Recipes  for  conserving.  54-58 
Required  by  soldiers,  7 
Situation  in  Allied  countries,  16 
Substitutes  for.  17 
Wheatless  meals.  22 


The  WORLD  WAR 

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